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Tartrazine: physical,thermal and biophysical properties of the most widely employed synthetic yellow food-colouring azo dye |
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| Authors: | Leulescu Marian Rotaru Andrei Pălărie Ion Moanţă Anca Cioateră Nicoleta Popescu Mariana Morîntale Emilian Bubulică Maria Viorica Florian Gabriel Hărăbor Ana Rotaru Petre |
| Affiliation: | 1.Department of Physics, Faculty of Sciences, University of Craiova, Str. A.I. Cuza Street, Nr. 13, 200585, Craiova, Romania ;2.Department of Horticulture and Food Science, Faculty of Horticulture, University of Craiova, Str. A.I. Cuza Street, Nr. 13, 200585, Craiova, Romania ;3.Laser Department, INFLPR –National Institute for Laser, Plasma and Radiation Physics, Bvd. Atomistilor, Nr. 409, M?gurele (Ilfov), PO Box MG-16, 077125, Bucharest, Romania ;4.Department of Chemistry, Faculty of Sciences, University of Craiova, Str. Calea Bucuresti, Nr. 107 I, 200478, Craiova, Romania ;5.Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, Str. Petru Rare?, Nr. 2, 200349, Craiova, Romania ; |
| Abstract: | Journal of Thermal Analysis and Calorimetry - The food-colouring dye tartrazine is a significant additive and in the same time a biologically active material. Thermal behaviour of trisodium... |
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