2014
Determination of nitrites in commercialsausages by anthocyanins degradation.Experimental design and optimizationGalan-Vidal C.A., Castaneda-Ovando A.,Paez-Hernandez M.E., Contreras-LopezE.(2014)Journal of theMexican ChemicalSociety58 180-18
Abstract
With the purpose of obtaining the main factors in the nitritequantification by bleaching Roselle anthocyanins, an experimentaldesign (23) was carried out. The control factors were ultrasound, timeand temperature at two levels (?, +). Results for sausages analysiswere obtained by the colorimetric method of AOAC 973.31, and theproposed spectrophotometric method. Statistical analysis show thatresults do not differ significantly. A better linear calibration range isobtained using this new method. The main advantage is the reagentsthat are used are cheaper
Synthesis, characterization, and crystal structures of n-alkyldiorganodithiophosphates RS2P(OC6H4)2
Simultaneous determination of tetracyclines in poultry muscle by capillary zone electrophoresis
Determination of primary amino acids in wines by high performance liquid magneto-chromatography
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
Evaluación del contenido de metales y su efecto en la estabilidad de antocianinas