Decomposition of Food Dyes by Oxidation Products of Oil
Decomposition of added phloxine (Food red No. 104) and β-carotene in oils (olive, soybean and whale oils), and its extent in oils with different degrees (peroxide value 2, 98, 292 and 695 meq/kg) of oxidative deterioration were investigated. Oils containing 0.01% phloxine and 0.1% β-carotene were pl...
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| Veröffentlicht in: | Nihon Shokuhin Kagaku Kōgaku kaishi 1996/05/15, Vol.43(5), pp.586-592 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | jpn |
| Online-Zugang: | Volltext |
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