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 | "Caramello ammoniacale studi" by lu22 (2319 pt) | 2019-Jun-14 17:37 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
Caramel color safety - An update.
Vollmuth TA.
Food Chem Toxicol. 2018 Jan;111:578-596. doi: 10.1016/j.fct.2017.12.004.
Caramel colour and process contaminants in foods and beverages: Part II - Occurrence data and exposure assessment of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI) and 4-methylimidazole (4-MEI) in Belgium.
Fierens T, Van Holderbeke M, Cornelis C, Jacobs G, Sioen I, De Maeyer M, Vinkx C, Vanermen G.
Food Chem. 2018 Jul 30;255:372-379. doi: 10.1016/j.foodchem.2018.02.013.
Caramel colour and process by-products in foods and beverages: Part I - Development of a UPLC-MS/MS isotope dilution method for determination of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI), 4-methylimidazole (4-MEI) and 2-methylimidazol (2-MEI).
Jacobs G, Voorspoels S, Vloemans P, Fierens T, Van Holderbeke M, Cornelis C, Sioen I, De Maeyer M, Vinkx C, Vanermen G.
Food Chem. 2018 Jul 30;255:348-356. doi: 10.1016/j.foodchem.2018.02.039
Synthesis of Prebiotic Caramels Catalyzed by Ion-Exchange Resin Particles: Kinetic Model for the Formation of Di-d-fructose Dianhydrides.
Ortiz Cerda IE, Thammavong P, Caqueret V, Porte C, Mabille I, Garcia Fernandez JM, Moscosa Santillan M, Havet JL.
J Agric Food Chem. 2018 Feb 21;66(7):1693-1700. doi: 10.1021/acs.jafc.7b04868.
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