Ozonation of the food dye Brilliant Blue in aqueous medium : monitoring and characterization of products by direct infusion electrospray ionization coupled to high-resolution mass spectrometry.

dc.contributor.authorSilva, Júlio César Cardoso da
dc.contributor.authorBispo, Glayson Leonardo
dc.contributor.authorPavanelli, Sérgio Pinton
dc.contributor.authorAfonso, Robson José de Cássia Franco
dc.contributor.authorAugusti, Rodinei
dc.date.accessioned2017-06-08T13:02:32Z
dc.date.available2017-06-08T13:02:32Z
dc.date.issued2012
dc.description.abstractDyes have been widely used to accentuate or to provide different colors to foods. However, the high concentrations of dyes in effluents from the food industries can cause serious and unpredictable damages to aquatic life in general. Furthermore, since conventional biological treatments have been shown to be ineffective, the use of advanced oxidation processes to promote the depletion of such dyes in water bodies has turned out to be mandatory.pt_BR
dc.identifier.citationSILVA, J. C. C. da et al. Ozonation of the food dye Brilliant Blue in aqueous medium: monitoring and characterization of products by direct infusion electrospray ionization coupled to high-resolution mass spectrometry. Rapid Communications in Mass Spectrometry, v. 26, p. 1305-1310, 2012. Disponível em: <http://onlinelibrary.wiley.com/doi/10.1002/rcm.6227/abstract>. Acesso em: 20 mai. 2017.pt_BR
dc.identifier.doihttps://doi.org/10.1002/rcm.6227
dc.identifier.issn1097-0231
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/7918
dc.identifier.uri2http://onlinelibrary.wiley.com/doi/10.1002/rcm.6227/abstractpt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.titleOzonation of the food dye Brilliant Blue in aqueous medium : monitoring and characterization of products by direct infusion electrospray ionization coupled to high-resolution mass spectrometry.pt_BR
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