Cloud point extraction for speciation of iron in beer samples by spectrophotometry

Food Chemistry

Volumn 130, Issue 1, 2012, Pages 209-213

  Filik, Hayati ^a   Giray, Derya ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Beer analysis; Cloud point extraction; Iron; Speciation; Spectrophotometry

Indexed keywords

2-(5-BROMO-2-PYRIDYLAZO)-5-DIETHYLAMINOPHENOL; ASCORBIC ACIDS; BEER SAMPLES; CALIBRATION GRAPHS; CLOUD POINT EXTRACTION; CLOUD POINT EXTRACTIONS; DETECTION LIMITS; IRON SPECIES; OPTIMISED CONDITIONS; RELATIVE STANDARD DEVIATIONS; SPECIATION; SPECTROPHOTOMETRIC DETECTION; SURFACTANT-RICH PHASE; TOTAL IRONS; VARIABLE PARAMETERS;

IRON COMPOUNDS; KETONES; ORGANIC ACIDS; SPECTROPHOTOMETRY; SURFACE ACTIVE AGENTS;

IRON;

2 (5 BROMO 2 PYRIDYLAZO) 5 DIETHYLAMINOPHENOL; ASCORBIC ACID; EDETIC ACID; IRON; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BEER; CALIBRATION; CLOUD POINT EXTRACTION; COMPLEX FORMATION; CONTROLLED STUDY; EXTRACTION; HYDROPHOBICITY; PROCESS OPTIMIZATION; REDUCTION; SPECTROPHOTOMETRY;

EID: 80051791094     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.008     Document Type: Article

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