Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 843-845

  Obon J M ^a   Castellar, M R ^a   Cascales, J A ^a   Fernandez Lopez J A ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Antioxidant capacity; Synthetic red food colorants; TEAC method

Indexed keywords

ABSORPTION; CHROMOPHORES; COLOR; POSITIVE IONS; SYNTHETIC FOODS; VITAMINS;

ANTIOXIDANT CAPACITY; RADICAL CATION CHROMOPHORES; SYNTHETIC RED FOOD COLORANTS;

ANTIOXIDANTS;

AMARANTHUS CAUDATUS;

EID: 23144457470     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.01.010     Document Type: Conference Paper

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