Determination of curcuminoid colouring principles in commercial foods by HPLC

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1217-1222

  Lee, Jin Hwan ^a   Choung, Myoung Gun ^b  

^a National Institute of Biological Resources   (South Korea)

^b Kangwon National University   (South Korea)

Author keywords

Additive; Curcuma longa; Curcuminoid; Curry; Food; HPLC; Natural colours

Indexed keywords

CURCUMA LONGA; CURCUMINOID; CURRY; FOOD; HPLC; NATURAL COLOUR;

BEVERAGES; DERIVATIVES;

QUALITY CONTROL;

CURCUMA LONGA EXTRACT; CURCUMIN; DEMETHOXYCURCUMIN; DIDEMETHOXYCURCUMIN; SUGAR;

ACID FOOD TREATMENT; ARTICLE; BEVERAGE; BRASSICA; BUTTER; CHEESE; CORN; CURCUMA LONGA; FLOUR; FOOD COLOR; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KOREA; MEAT; PEPPER; PLANT ROOT; TEA; WASABI; WINE;

CURCUMA LONGA;

EID: 77956614438     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.049     Document Type: Article

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