Micelles mediated separation fluorimetric methodology for Rhodamine B determination in condiments, snacks and candies

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 513-517

  Alesso, Magdalena ^a   Bondioli, Gabriel ^a   Talío, María C ^a,b   Luconi, Marta O ^a   Fernández, Liliana P ^a,b  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

^b Chacabuco y Pedernera ^*  (Argentina)

Author keywords

Cloud point extraction; Foods; Rhodamine B; Spectrofluorimetry

Indexed keywords

CLOUD POINT EXTRACTIONS; CORRELATION COEFFICIENT; EXPERIMENTAL PARAMETERS; FLUORIMETRIC; FLUORIMETRIC DETERMINATION; LINEARITY RANGE; MATRIX COMPONENTS; OPTIMAL EXPERIMENTAL CONDITIONS; RHODAMINE B; SELECTIVITY AND SENSITIVITY; SPECTROFLUORIMETRY; SURFACTANT CONCENTRATIONS; SURFACTANT-RICH PHASE;

FOOD PRODUCTS; PH EFFECTS; SURFACE ACTIVE AGENTS; TEXTILE INDUSTRY; TEXTILE PROCESSING;

SEPARATION;

RHODAMINE B; SUGAR; SURFACTANT;

ARTICLE; FAST FOOD; FLUOROMETRY; FOOD ANALYSIS; ISOLATION PROCEDURE; MICELLE; PH; SPECTROFLUOROMETRY; TEMPERATURE;

EID: 84860383179     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.110     Document Type: Article

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