Usage pattern and exposure assessment of food colours in different age groups of consumers in the State of Uttar Pradesh, India

Food Additives and Contaminants - Part A

Volumn 27, Issue 2, 2010, Pages 181-189

  Dixit, S ^a   Purshottam, S K ^a   Gupta, S K ^b   Khanna, S K ^a   Das, M ^a  

^a Food Toxicology Division   (India)

^b CSIR INDIAN INSTITUTE OF TOXICOLOGY RESEARCH   (India)

Author keywords

Bakery products; Beverages; Chromatographic analysis; Chromatography high performance liquid chromatography (HPLC); Colours; Cooked foods; Exposure assessment; Market basket survey

Indexed keywords

AZORUBINE; BRILLIANT BLUE; ERYTHROSINE; FOOD DYE; INDIGO CARMINE; METANIL YELLOW; PONCEAU 4R; RHODAMINE B; SUNSET YELLOW; TARTRAZINE; UNCLASSIFIED DRUG;

ADOLESCENT; ADULT; AGE DISTRIBUTION; ARTICLE; BEVERAGE; CHILD; CONSUMER; CONTROLLED STUDY; FEMALE; FOOD; FOOD INTAKE; HEALTH HAZARD; HUMAN; ICE CANDY; INDIA; JAM; MALE; NONMILK SWEET; PRIORITY JOURNAL; QUALITY CONTROL; RISK ASSESSMENT; SUGAR CONFECTIONERY;

EID: 71649107444     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440040903268062     Document Type: Article

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