HPAE-PAD determination of carbohydrates in honey to evaluate samples for quality and adulteration

Determination of Carbohydrates in Beverages and Milk Products by HPAE-PAD and Capillary HPAE-PAD

Determination of Sucralose Using HPAE-PAD

INTRODUCTION Sucralose is used in the manufacture of nonnutritive sweetened food and beverage products. Sucralose, like most carbohydrates, lacks a good chromophore and therefore requires high concentrations to be detected by UV absorbance. Many food and beverage ingredients are chromophoric and can interfere with the direct detection of sucralose by absorbance. Refractive index detection has s...

Determination of Sucralose in Reduced- Carbohydrate Colas using High Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection

INTRODUCTION Sucralose (trichlorogalactosucrose or 1,6-dichloro1,6-dideoxy-b-D-fructofuranosyl-4-deoxy-a-D-galactopyranoside) is a non-nutritive sweetener used to manufacture diabetic and dietetic foods and beverages. Detection of sucralose and other carbohydrates is challenging because they lack a strong chromophore and, therefore, cannot be detected at low concentrations with UV detection. Fu...

Determination of Adulteration and Authenticity of Meat and Meat Products Using Chemical Properties and PCR Technique in Tabriz

Background & objectives: Nowadays, consumers are demanding more accurate and clear food information than ever before, and meat products are no exception. Given the relatively high cost of raw meat, the possibility of adulteration is not unthinkable. The importance of detecting fraud meat products is due to the inclusion of other types of meat or cheap carcass components or the non-compliance of...

Detection of Foreign Enzyme Addition into the Adulterated Honey

Natural honey contains several enzymes, which are produced by bees (salivary secretion) and some are found in the nectar or pollen. The most important enzymes are amylases, invertases, glusidases, catalases, fosfatases and other. The activity of diastase (α-, β-, γ-amylase) is the important quality parameter of honey, according to the Directive 2001/110/CE the diastase activity (diastase number...