The total annual production of synthetic dye is more than 7× 105 tons. Annually, through
only textile waste effluents, around one thousand tons of non-biodegradable textile dyes are …

Food colors are added to different types of commodities to increase their visual
attractiveness or to compensate for natural color variations. The use of these additives is …

A simple, economical, and green method for the preparation of water-soluble, high-
fluorescent carbon quantum dots (C-dots) has been developed via hydrothermal process …

Synthetic dyes have been widely applied to food processing, but abuse of colourants in food
may pose risks to human health. To analyze new coccine (NC) and orange II (OII) in food, a …

Water pollution by organic pollutants is an ever increasing problem for the global concerns.
This paper presents a critical review on the abatement of organic pollutants, dyes and …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

A reversed-phase high performance liquid chromatographic method for the successful
separation and determination of 13 synthetic food colorants (Tartrazine E 102, Quinoline …

A novel manganese dioxide nanorods-electrochemically graphene oxide nanocomposites
modified glassy carbon electrode (MnO 2 NRs-ErGO/GCE) was developed for the rapid and …

As a typical water-soluble synthetic azo pigment, tartrazine is widely used in food products,
and its abuse was harmful to our health. Hence, it is very important to establish a facile and …

The photocatalytic degradation of amaranth, an alimentary dye, was investigated in an
irradiated titanium dioxide aqueous suspension. FT-IR spectroscopy of amaranth adsorbed …