rosine B, Tartrazine, Lissamine Green B, Pyronin G, Acetyl Yellow G, Ponceau 6R, Ponceau SX, Food Orange #2, and Food Yellow #3. The concentration of dye tested was 50 mg/ L of incubation mixture (25 pg/tube) in RIA systems for human lutropin (hLH), its alpha and beta subunits, rat LII, rat corticotropin (rACTH), rat insulin, and human thyroxin (T4) and testosterone. (For T4 we usedthe MAGIC-T4...

Many patients feel that their rhinitis is triggered by foods. Although patients with rhinitis are frequently sensitised to foods, there is little evidence to support the role of food allergy in causing rhinitis in isolation. The presence of food allergy in infants may be a marker for subsequent development of allergic rhinitis. While many patients associate the ingestion of cow’s milk with an i...

Title of document: COMBINED EFFECTS OF SUNLIGHT AND TITANIUM DIOXIDE NANOPARTICLES ON DIETARY ANTIOXIDANTS AND FOOD COLORS Directed By: Y. Martin Lo, Ph.D., Department of Nutrition and Food Science, University of Maryland, College Park The breakthroughs in material science have enabled industrialized fabrication and production of nanomaterials. To date, nanoscale materials have been shown to ex...

This paper reports the application of hydrophobic deep eutectic solvents (HDES) as an environmentally friendly alternative for liquid-phase microextraction (LPME) Allura Red AC and Tartrazine in food products spectrophotometric determination these analytes. The HDES used this work were prepared by mixing octanoic acid (OctAc) or decanoic (DecAc) tetrabutylammonium bromide (N4444-Br) a molar rat...

Catalytic degradation of tartrazine in the presence Oxone? activated by a catalyst constituted cobalt supported on nanocomposite smectite with chitosan-derived carbon was investigated. The synthesized using impregnation followed carbonization at 773 K an inert atmosphere. previously fully characterized appropriate characterization methods, including XRPD, XPS, FTIR, HR-TEM, and low-temperature ...