Nanotechnology and azo-dyes in sweets
Περίληψη
Nanotechnology is a fast growing field and conseidere as a key-technology of the 21st century. Nanoparticles are not only used in high-tech products or medical devices but are also more and more incorporated in food producrs, for example in sweets. In addtion, for food-coloring, azo-dyes are frequetly used which makes an encounter of azo-dyes and nanoparticles unavidable, The aim of this work was the isolation and characterisaton of these dyes without including nanoparticles in a selected sweet product.
Λεπτομέρειες άρθρου
- Πώς να δημιουργήσετε Αναφορές
-
Staudinger, M., Punz, E., Joubert, I., Himly, M., & Geppert, M. (2020). Nanotechnology and azo-dyes in sweets. Open Schools Journal for Open Science, 3(2). https://doi.org/10.12681/osj.22600
- Τεύχος
- Τόμ. 3 Αρ. 2
- Ενότητα
- Austria
Αυτή η εργασία είναι αδειοδοτημένη υπό το CC Αναφορά Δημιουργού – Μη Εμπορική Χρήση – Παρόμοια Διανομή 4.0.
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution licence that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to a repository), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
