Chemical Analysis of Foods and Food Products (Jacobs, Morris B.)
نویسندگان
چکیده
منابع مشابه
Aluminium content of selected foods and food products
For many years aluminium was not considered harmful to human health because of its relatively low bioavailability. In 1965, however, animal experiments suggested a possible connection between aluminium and Alzheimer’s disease. Oral intake of foodstuffs would appear to be the most important source of aluminium. Consequently, the joint FAO/WHO Expert Committee on Food Additives reduced the provis...
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The newest results in the chromatographic analysis of pesrticides present in foods and food products are collected and the results are critically evaluated. Examples for the employment of preconcentration and prepurification technologies, gas chromatography using ECD, NPD, MS and MS/MS detection methods, liquid chromatographic methodologies such as thin-layer chromatography, high performance li...
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متن کاملAnalysis of Food Products
Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes. This infor...
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Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS) organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobi...
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ژورنال
عنوان ژورنال: Journal of Chemical Education
سال: 1939
ISSN: 0021-9584,1938-1328
DOI: 10.1021/ed016p100.1