Simple Determination of Ethanol, Propionic Acid and Sorbic Acid in Bread, Cake and Cheese
نویسندگان
چکیده
منابع مشابه
Determination of phytic acid content in different types of bread and dough consumed in Yazd, Iran
Introduction: Bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carrie...
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A simple, sensitive and specific HPLC method was validated for the simultaneous determination of benzoic acid and sorbic acid in noodles. Sample preparation involved the extraction with methanol and water (60:40, v/v). The separation was achieved on a GerminiC18 modified silica column (50 mm x 4.6 mm i.d., 5 μm particle diameter). The mobile phase consisted of 0.05 M ammonium acetate (pH 4.4) a...
متن کاملSimple, rapid method for determination of propionic acid and other short-chain fatty acids in serum.
A semimicro method for measuring propionic and other short-chain fatty acids in serum is presented. The procedure requires as little as 200 microliter of serum. Data are provided for premature infants, children, adults, and patients with propionicacidemia.
متن کاملstudy of dna interaction with ethylenediaminetetraacetic acid and sesamol food additives
برهمکنش dnaتیموس گاوی طبیعی (ct-dna) با اتیلن دی آمین تترااستات (edta)در بافرtris-hcl با 8/7 ph ( دراین ph،edta به نمک دی سدیم تبدیل می شود) وسسامول در بافر tris-hcl با4/7 ph مورد بررسی قرار گرفته است. edta و سسامول استفاده فراوانی در تکنولوژی غذایی و صنعت شیمیایی دارند. مدل اتصال dna مربوط بهedta بوسیله اسپکتروفتومتری جذب، دورنگ نمایی حلقوی(cd)، ویسکومتری وژل الکتروفورز بررسی شده است. طیفuv ...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1988
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.29.146