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- W3217657136 abstract "Quantitative determination of synthetic food dyes have been studied in the following foods: candies, pudding powders, refreshment powders, gelatin dessert powders, yoghurts, ice-creams and currant syrups. A mixture of ethanol and ammonia was used to the extraction of dyes for their quantification in the majority of the foods. After extracted, dyes have been determinated by visible spectrophotometry. It was fixed a formula to calculate ammounts of dyes frorn the sum of absorbances in samples containing mixture of dyes (sunset yellow and tartrazine) with similar wave-length absorbance. Results have shown obedience to legislation." @default.
- W3217657136 created "2021-12-06" @default.
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- W3217657136 date "1988-12-30" @default.
- W3217657136 modified "2023-09-26" @default.
- W3217657136 title "Determinação quantitativa de corantes artificiais em alimentos" @default.
- W3217657136 doi "https://doi.org/10.53393/rial.1988.v48.36900" @default.
- W3217657136 hasPublicationYear "1988" @default.
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