Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy

Author： Fallico B.   Chiappara E.   Arena E.   Ballistreri G.  

Publisher： Taylor & Francis Ltd

ISSN： 1944-0049

Source： Food Additives & Contaminants: Part A, Vol.28, Iss.11, 2011-11, pp. : 1501-1515

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Chemotaxonomical Classification of Red Table Grapes based on Anthocyanin Profile and External Colour

By Carreño J.   Almela L.   Martínez A.   Fernández-López J.A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 3, 1997-05 ,pp. : 259-265

Academic Press

Access to resources Recommend Favorite

Removal of red blush and bitterness from white wine by partial hyperoxidation of juice from the pink-skinned koshu variety

By Yokotsuka Koki  

Journal of Wine Research, Vol. 16, Iss. 3, 2005-12 ,pp. : 233-248

Routledge Ltd

Access to resources Recommend Favorite

Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices

By Bermúdez-Soto María   Tomás-Barberán Francisco  

European Food Research and Technology A, Vol. 219, Iss. 2, 2004-07 ,pp. : 133-141

Springer Publishing Company

Access to resources Recommend Favorite

Selection of LAB strains for fermented red beet juice production

By Baráth Ágnes   Halász Anna   Németh Edina   Zalán Zsolt  

European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 184-187

Springer Publishing Company

Access to resources Recommend Favorite

Detection of ochratoxin A and cis - and trans -resveratrol in red wines and their musts from Calabria (Italy)

By Loizzo Monica Rosa  

Food Additives & Contaminants: Part A, Vol. 28, Iss. 11, 2011-11 ,pp. : 1561-1568

Taylor & Francis Ltd

Access to resources Recommend Favorite