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Stability of erythrosine in artificially coloured canned cherries
Author(s) -
Dickinson D.,
Raven T. W.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740131206
Subject(s) - erythrosine , chemistry , food science , horticulture , chromatography , biology
when cherries coloured with erythrosine are stored in plain cans, fluorescein is readily formed by interaction of the tin‐iron couple present. This does not occur in lacquered cans.