A new HPLC method for the detection of iodine applied to natural samples of edible seaweeds and commercial seaweed food products

Food Chemistry

Volumn 172, Issue , 2015, Pages 326-334

  Nitschke, Udo ^a   Stengel, Dagmar B ^a  

^a NATIONAL UNIVERSITY OF IRELAND   (Ireland)

Author keywords

HPLC; Iodide; Iodine; Iodine concentration; Iodine determination; Macroalgae; Seaweed; Seaweed product; UV detection

Indexed keywords

INCINERATION; IODINE; SEAWEED;

HPLC; IODIDE; IODINE CONCENTRATION; MACRO-ALGAE; UV DETECTION;

CHEMICAL CONTAMINATION;

IODINE;

ANALYTIC METHOD; ARTICLE; DRY WEIGHT; EDIBLE PLANT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MACROALGA; NONHUMAN; RADIATION DETECTION; SEAWEED; THALLUS; ULTRAVIOLET RADIATION; CALIBRATION; CHEMISTRY; FOOD ANALYSIS; PROCEDURES;

CALIBRATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; IODINE; SEAWEED;

EID: 84907484537     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.030     Document Type: Article

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