Development of novel potentiometric sensors for determination of tartrazine dye concentration in foodstuff products

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 126-132

  Abu Shawish, Hazem M ^a   Ghalwa, Nasser Abu ^b   Saadeh, Salman M ^c   Harazeen, Heba El ^a  

^a AL AQSA UNIVERSITY   (Palestine)

^b AL AZHAR UNIVERSITY   (Palestine)

^c ISLAMIC UNIVERSITY OF GAZA   (Palestine)

Author keywords

Coated wire electrode; Ion selective electrode; Potentiometric carbon paste electrode; Tartrazine E102 dye

Indexed keywords

CARBON PASTE ELECTRODE; CHEMICAL MODIFIERS; CONCENTRATION RANGES; DYE CONCENTRATION; HIGH SELECTIVITY; LOWER DETECTION LIMIT; MODIFIED CARBON PASTE ELECTRODE; PH RANGE; POWDER SAMPLES; SHORT RESPONSE TIME; SILVER WIRES; SOFT DRINKS; TARTRAZINE;

BEVERAGES; CARBON; CHEMICAL SENSORS; COATED WIRE ELECTRODES; ELECTRODES; INORGANIC COMPOUNDS; ION SELECTIVE ELECTRODES; IONS; POTENTIOMETERS (ELECTRIC MEASURING INSTRUMENTS);

WIRE PRODUCTS;

ANION; CARBON; CETRIMIDE; FOOD ADDITIVE; INORGANIC COMPOUND; ORGANIC COMPOUND; PLASTICIZER; SILVER; SUGAR; TARTRAZINE;

ACCURACY; ARTICLE; BEVERAGE; ELECTRODE; FOOD; PH; POTENTIOMETRY; SENSOR; STRAWBERRY; THERMOSTABILITY;

ELECTRODES; FOOD ANALYSIS; FOOD COLORING AGENTS; LIMIT OF DETECTION; POTENTIOMETRY; TARTRAZINE;

FRAGARIA X ANANASSA;

EID: 84869889641     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.048     Document Type: Article

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