Formation des colorants de fabrication en sucrerie: reconstitution au laboratoire et analyses par spectométrie : Dossier sucres
- Other title
- Formation of colorants forming during the sugar industry process : reconsitution in laboratory and analyses by spectrometry (en)
- Author
- MERSAD, Amel1 ; LEWANDOWSKI, Richard1 ; HEYD, Bertrand1 ; DECLOUX, Martine1
[1] Ensia Massy, France - Source
Industries alimentaires et agricoles. 2001, Vol 118, Num 7, pp 42-51 ; ref : 34 ref
- CODEN
- IALAA9
- ISSN
- 0019-9311
- Scientific domain
- Food science technology
- Publisher
- Editions de Courcelles, Paris
- Publication country
- France
- Document type
- Article
- Language
- French
- Keyword (fr)
- Analyse composante principale Article synthèse Colorant Industrie sucrière Méthode analyse Spectrométrie UV Spectrométrie visible Sucre Synthèse Additif alimentaire
- Keyword (en)
- Principal component analysis Review Dyes Sugar industry Analysis method Ultraviolet spectrometry Visible spectrometry Sugar Synthesis Food additive
- Keyword (es)
- Análisis componente principal Artículo síntesis Colorante Industria azucarera Método análisis Espectrometría UV Espectrometría visible Azúcar Síntesis Aditivo alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14155775
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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