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Food Additives & Contaminants: Part A Volume 28, 2011 - Issue 4
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Original Articles

Consideration of fluorescence properties for the direct determination of erythrosine in saffron in the presence of other synthetic dyes

S.A. Ordoudi Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece
&
M.Z. Tsimidou Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, GreeceCorrespondence[email protected]
Pages 417-422 | Received 13 Oct 2010, Accepted 23 Dec 2010, Published online: 18 Feb 2011

References

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  • Zalacain , Α , Ordoudi , SA , Blazquez , I , Diaz-Plaza , EM , Carmona , M , Tsimidou , MZ and Alonso , GL . 2005 . Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin . Food Addit Contam A , 22 : 607 – 615 .
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