References
- Korea Food and Drug Administration: Food Additives Code. Moonyoungsa, Seoul, Korea (2001)
- Korea Food and Drug Administration: Food Additives Code. Dongwonmunhwasa, Seoul, Korea (2002)
- Korea Foods Industry Association: Food Additives Code. Moonyoungsa, Seoul, Korea (2004)
- Joint FAO/WHO Expert Committee of Food Additives: Summary of evaluation performed by the Joint FAO/WHO Expert Committee of Food Additives. Rome, Italy (1996)
- Evans, L.: Separation and quantitation of components in FD&C Red No. 3 using capillary electrophoresis. J. Chromatography. 991, 275-280 (2003) https://doi.org/10.1016/S0021-9673(03)00244-9
- Yang, H.C. and Heo, N.C.: Determination of synthetic food colors by HPLC with photodiode array detector. Korean J. Food Sci. Technol. 31, 30-35 (1999)
- Park, S.K, Hong, Y., Jung, Y.H., Lee, c.H., Yoon, HJ., Kim, S.H. and Lee, J.O.: Optimization of HPLC method and cleanup process for simultaneous and systematic analysis of synthetic color additives in foods. Korean J. Food Sci. Technol. 33, 33-39 (2001)
- Fratz, N.R. and Bailey, Jr, J.B.: Determination of p-cresidine in FD&C red No. 40 by the diazotization and coupling procedure followed by reversed-phase high-performance liquid chromatography. J. Chromatography, 405, 283-294 (1987) https://doi.org/10.1016/S0021-9673(01)81769-6
- Fratz, N.R., Baczynskyj, W.M., Miller, G.C. and Bailey, Jr, J.E.: Isolation, characterization and determination of trace organic impurities in FD&C Red No. 40. J. Chromatography, 467, 167-176 (1989) https://doi.org/10.1016/S0021-9673(01)93961-5
- Kusaka, T., Matsufuji, H., Chino, M., Kato, Y., Nakamura, M., Goda, Y., Toyoda, M. and Takeda, M.: Isolation, identification and determination of a magenta subsidiary colour in Food Blue No. 1 (Brilliant Blue FCF). Food Additives and Contaminants, 16, 501-507 (1999) https://doi.org/10.1080/026520399283641
- Kim, Y.H. and Lee, S.S.: A study of greenish pigments from Rhodoseudomonas viridis by acetone extraction: Characteristics of potential food colorant. Korean J. Food Sci. Technol. 26, 93-97 (1994)
- Kim, H.G, Kim, O.D. and Lee, S.J.: Characterization of natural Gardenia color with synthetic color. Korean J. Food & Nutr. 11, 506-512 (1998)
- Yoon, H.H. and Kim, M.S.: Some natural food colorants. Food Ind. Nutr. 4, 24-34 (1999)
- Dees, C., Askari, M., Garrett, S., Gehrs, K, Henley, D. and Ardies C.M.: Estrogenic and DNA-damaging activity of Red No.3 in human breast cancer cells. Environ. Health Perspect. 105, 625-632 (1997) https://doi.org/10.2307/3433381
- Japan Food Additives Association: Japan's Specifications and Standards for Food Additives, 7th Ed. Tanaka Pub. Co., Tokyo, Japan (2000)
- National Academy of Sciences: Food Chemicals Codex. National Academy Press, Washington, D.C. USA (1996)
- Food and Agriculture Organization of the United Nations: Guide to specification 5 Rev. 2. Joint FAO/WHO Expert Committee of Food Additives. Rome, Italy (1991)
- Goda, Y., Takano, T., Sato, K, Kamikura, M. and Yoshinira, K.: Determination of chlorides and sulfates in food colors by ion chromatography. J. Food Hyg. Soc. Japan. 29, 325-330 (1988) https://doi.org/10.3358/shokueishi.29.325