Novel method for the determination of added annatto colour in extruded corn snack products

Food Additives and Contaminants

Volumn 21, Issue 2, 2004, Pages 125-133

  de Oliveira Rios, A ^a   Mercadante, A Z ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Annatto dye; Extruded snack; High performance liquid chromatography (HPLC); Method

Indexed keywords

ACETIC ACID ETHYL ESTER; AMYLASE; FOOD DYE; LIPID;

ANALYSIS OF VARIANCE; ANALYTIC METHOD; ARTICLE; CHEESE; CONTROLLED STUDY; CORN; CORRELATION COEFFICIENT; EXTRACTION; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ONION; PRIORITY JOURNAL; RESPONSE SURFACE METHOD; ROOM TEMPERATURE; SAMPLING; SAPONIFICATION;

BIXACEAE; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; FOOD COLORING AGENTS; HUMANS; HYDROLYSIS; PLANT EXTRACTS; ZEA MAYS;

ALLIUM CEPA; ZEA MAYS;

EID: 1342304444     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030310001642771     Document Type: Article

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