Thermal Stability of Subsidiary Dyes in Amaranth (FD&C Red No. 2)
- 1 October 1978
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 11 (4) , 173-176
- https://doi.org/10.1016/s0315-5463(78)73266-9
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- THERMAL STABILITY OF SUBSIDIARY DYES ASSOCIATED WITH FD&C YELLOW NO. 6Journal of Food Science, 1978
- Reduction of the azo food dyes FD and C Red 2 (Amaranth) and FD and C Red 40 by thermally degraded D-fructose and D-glucoseJournal of Agricultural and Food Chemistry, 1975
- CERTIFIED FOOD COLORSIndustrial & Engineering Chemistry, 1952