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Semiquantitative determination of food acid dyes by magnetic textile solid phase extraction followed by image analysis

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F19%3A00505677" target="_blank" >RIV/60077344:_____/19:00505677 - isvavai.cz</a>

  • Alternative codes found

    RIV/61989592:15310/19:73595195

  • Result on the web

    <a href="https://www.sciencedirect.com/science/article/pii/S0308814618315383?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814618315383?via%3Dihub</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2018.08.125" target="_blank" >10.1016/j.foodchem.2018.08.125</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Semiquantitative determination of food acid dyes by magnetic textile solid phase extraction followed by image analysis

  • Original language description

    Magnetic textile solid phase extraction, based on the use of magnetically modified non-woven textile impregnated with chitosan, was successfully employed for the preconcentration of acid food dyes from water solutions. The photos of textile squares with the adsorbed dye were taken with a mobile phone. The image analysis of the photos was performed using appropriate freeware. The values of saturation, obtained through the HSB color space, were proportional to the dye concentration in the analyzed samples. Described inexpensive, simple and elution free assay enables analysis of dyes concentration in various solutions. This novel method has a potential to be a useful alternative to existing semiquantitative determination procedures, especially for dyes analysis.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10406 - Analytical chemistry

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2019

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

  • Volume of the periodical

    274

  • Issue of the periodical within the volume

    February

  • Country of publishing house

    NL - THE KINGDOM OF THE NETHERLANDS

  • Number of pages

    5

  • Pages from-to

    215-219

  • UT code for WoS article

    000448141800027

  • EID of the result in the Scopus database

    2-s2.0-85052655168