| Autor: |
Jonathan N. Felix, Bryan John J. Subong, Ghalib Bello, Samantha Sevilleno, Aden Ardoin, Rangika Hikkaduwa Koralege, Gerard G. Dumancas, Amanda Goudelock, Undugodage Don Nuwan Perera |
| Rok vydání: |
2017 |
| Předmět: |
|
| DOI: |
10.1016/b978-0-08-100596-5.21457-1 |
| Popis: |
Coloring agents or food dyes have been used to make food more attractive since ancient times. The detection and quantification of dyes in food samples remain a challenge for food scientists because present methods involve the use of expensive chromatographic separation techniques, such as the high-performance liquid chromatograph (HPLC). Alternatively, spectrophotometers are faster and less expensive than HPLC. Utilizing spectrophotometric methods would increase the efficiency of food safety assessments. In this article, we review the benefits and limitations of spectrophotometric methods which provide a promising tool for the direct quantification of dyes in food matrices. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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