Analytical methods for food-contact materials additives in olive oil simulant at sub-mg kg-1 level

Food Additives and Contaminants

Volumn 20, Issue 7, 2003, Pages 678-683

  Quinto Fernandez E J ^a   Perez Lamela C ^b   Simal Gandara J ^b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

CHIMMASORB; EU food simulant olive oil; Food contact plastics; HPLC fluorimetry; IRGANOX; UVITEX

Indexed keywords

ANTIOXIDANT; FOOD ADDITIVE; OLIVE OIL; POLYMER; POLYOLEFIN; POLYSTYRENE;

ACCURACY; ANALYTIC METHOD; ARTICLE; CALIBRATION; CONTROLLED STUDY; EUROPEAN UNION; FAT CONTENT; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; FOOD PACKAGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRIORITY JOURNAL; SIMULATION; SPECTROFLUOROMETRY; TEMPERATURE; TIME; TRANSPORT KINETICS; ULTRAVIOLET RADIATION;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FATS, UNSATURATED; FLUOROMETRY; FOOD ADDITIVES; FOOD PACKAGING; HUMANS; PLANT OILS;

EID: 0043065416     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/0265203031000114219     Document Type: Article

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