Effects of Sulfur Dioxide on Food Quality - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 283

4. Wedzicha, B. L., Bellion, I. R., and Goddard, S. J., Inhibition of browning by sulfites,

in Nutritional and Toxicological Consequences of Food Processing, Friedman, M.,
Ed., Plenum Press, New York, 1991, 217.

5. Wedzicha, B. L., Chemistry of sulfiting agents in food, Food Add. Cont., 9, 449, 1992.

6. Wedzicha, B. L., Interactions involving sulfites, sorbic acid and benzoic acid, in

Ingredient Interactions: Effects on Food Quality, Gaonkar, A. G., Ed., Marcel Dekker,
New York, 1995, 529.

7. Davis, A. R. and Chatterjee, R. M., A vibrational-spectroscopic study of the SO 2 -

H 2 O system, J. Solution Chem., 4, 399, 1975.

8. Guthrie, P. J., Tautomeric equilibria and pK a values for “sulfurous acid” in aqueous

solution. A thermodynamic analysis, Can. J. Chem., 57, 454, 1979.

9. Goldberg, R. N. and Parker, V. B., Thermodynamics of solution of SO 2 (g) in water

and of aqueous sulfur dioxide solutions, J. Res. Natl. Bur. Stand. , 90, 341, 1985.

10. Salama S. B. and Wasif, S., Weak complexes of sulfur and selenium. Part III. Effect

of solvent on the stability of 1:1 complexes of sulfur dioxide, sulfinyl dichloride and
sulfonyl dichloride with halogen ions, J. Chem. Soc. Dalton Trans. , 151, 1975.

11. Wedzicha, B. L. and Webb, P. P., Vapour pressure of SO 2 above solutions of sulphur(IV)

oxospecies: the effects of chloride ion and glycerol, Food Chem. , 55, 337, 1996.

12. Wedzicha, B. L. and Goddard, S. J., The dissociation constant of hydrogen sulphite

ion at high ionic strength, Food Chem., 30, 67, 1988.

13. Wedzicha, B. L. and Goddard, S. J., The state of sulphur dioxide at high concentration

and low water activity, Food Chem. , 40, 119, 1991.

14. Goddard, S. J. and Wedzicha, B. L., The effects of ions and non-electrolytes on

equilibria involving sulphur(IV) oxospecies in solution, Food Chem. , 52, 217, 1995.

15. Bourne, D. W. A., Higuchi, T., and Pitman, I. H., Chemical equilibria in solutions of

bisulfite salts, J. Pharm. Sci. , 63, 865, 1974.

16. Connick, R. E., Tam, T. M., and Von Deuster, E., Equilibrium constant for the

dimerization of bisulfite ion to form S 2 O 2- , Inorg. Chem ., 21, 103, 1982.

17. Sillen, L. G., Stability Constants of Metal Ion Complexes. Section I. Inorganic

Ligands , Special Publication No. 17, The Chemical Society, London, 1964.

18. Reardon, E. J., Dissociation contents of some monovalent sulphate ion pairs at 25°C

from stoichiometric activity coefficients, J. Phys. Chem ., 79, 422, 1975.

19. Thomas, G. O. and Monk, C. B., Spectrophotometric studies of electrolytic dissoci-

ation. Part 2. Some thiosulfates in 50% ethanol, Trans. Faraday Soc., 52, 685, 1956.

20. Wedzicha, B. L., Bellion, I. R., and Goddard, S. J., Infrared and ultraviolet spectra

of sulfur(IV) oxospecies in water-non-electrolyte mixtures, Food Chem., 44, 165
1992.

21. Wedzicha, B. L., Goddard, S. J., and Zeb, A., Approach to the design of model systems

for food additive-food component interactions, Food Chem. , 47, 129, 1993.

22. Anderson, C., Warner, C. R., Daniels, D. H., and Padgett, K.L., Ion chromatographic

determination of sulfites in foods, J. Assoc. Off. Anal. Chem ., 69, 14, 1986.

23. Nickless, G., The sulfur atom and its nucleus, in Inorganic Sulfur Chemistry, Nickless

G., Ed., Elsevier Publishing Co., Amsterdam, 1968.

24. Wedzicha. B. L., Bellion, I., and Goddard, S. J., Infrared and ultraviolet spectra of

sulphur(IV) oxospecies in water-non-electrolyte mixtures, Food Chem. , 44, 165, 1992.

25. Wedzicha, B. L., Interactions involving sulphur dioxide in foods, in Interactions of

Food Components , Birch, G. G. and Lindley, M., Eds., Elsevier Applied Science
Publishers, London, 1986, 99.

26. Stratford, M. and Rose, A. H., Transport of sulfur dioxide by Saccharomyces cere-

visiae , J. Gen Microbiol ., 132, 1, 1986.