Consideration of fluorescence properties for the direct determination of erythrosine in saffron in the presence of other synthetic dyes

Food Additives and Contaminants - Part A

Volumn 28, Issue 4, 2011, Pages 417-422

  Ordoudi, S A ^a   Tsimidou, M Z ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Authenticity; Colours; Regulations; Screening assays

Indexed keywords

COLOR; DYES; FLUORESCENCE; LIQUID CHROMATOGRAPHY; TESTING;

AUTHENTICITY; CHROMATOGRAPHIC SEPARATIONS; DETECTION AND QUANTIFICATION LIMIT; MINIMUM REQUIRED PERFORMANCE LIMITS; REGULATIONS; SCREENING ASSAYS; SPECTROPHOTOMETRIC DETECTION; THREE ORDERS OF MAGNITUDE;

FOOD ADDITIVES;

ALLURA RED AC; CROCIN; ERYTHROSINE;

ABSORPTION; ACCURACY; ARTICLE; FLUORESCENCE ANALYSIS; LIMIT OF DETECTION; LIMIT OF QUANTITATION; PRIORITY JOURNAL; SAFFRON; SENSITIVITY AND SPECIFICITY; SPICE;

EID: 79952845144     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2010.551423     Document Type: Article

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