05342nam 2200649Ia 450 991100670150332120200520144314.01-280-36155-797866103615571-85573-772-81-59124-762-4(CKB)111087028284692(EBL)1640155(SSID)ssj0000071425(PQKBManifestationID)12006169(PQKBTitleCode)TC0000071425(PQKBWorkID)10090121(PQKB)11316988(MiAaPQ)EBC1640155(MiAaPQ)EBC269363(Au-PeEL)EBL269363(OCoLC)437172355(EXLCZ)9911108702828469220040525d2004 uy 0engur|n|---|||||txtccrAnalytical methods for food additives /Roger Wood ...[et al.]Boca Raton, FL CRC Press ;Cambridge Woodhead20041 online resource (272 p.)Woodhead Publishing in food science and technologyDescription based upon print version of record.1-85573-722-1 Includes bibliographical references and index.Front Cover; Analytical Methods for Food Additives; Copyright Page; Table of Contents; Introduction; Chapter 1. E110: Sunset yellow; 1.1 Introduction; 1.2 Methods of analysis; 1.3 Recommendations; 1.4 References; 1.5 Appendix: method procedure summaries; Chapter 2. E122: Azorubine (carmoisine); 2.1 Introduction; 2.2 Methods of analysis; 2.3 Recommendations; 2.4 References; 2.5 Appendix: method procedure summaries; Chapter 3. E141: Copper complexes of chlorophylls and chlorophyllins; 3.1 Introduction; 3.2 Methods of analysis; 3.3 Recommendations; 3.4 ReferencesChapter 4. E150c: Caramel class III4.1 Introduction; 4.2 Methods of analysis; 4.3 Recommendations; 4.4 References; Chapter 5. E160b: Annatto extracts; 5.1 Introduction; 5.2 Methods of analysis; 5.3 Recommendations; 5.4 References; Chapter 6. E200-3: Sorbic acid and its salts; 6.1 Introduction; 6.2 Methods of analysis; 6.3 Recommendations; 6.4 References; 6.5 Appendix: method procedure summaries; Chapter 7. E210-13: Benzoic acid; 7.1 Introduction; 7.2 Methods of analysis; 7.3 Recommendations; 7.4 References; 7.5 Appendix: method procedure summaries; Chapter 8. E220-8: Sulphites8.1 Introduction8.2 Methods of analysis; 8.3 Recommendations; 8.4 References; 8.5 Appendix: method procedure summaries; Chapter 9. E249-50: Nitrites; 9.1 Introduction; 9.2 Methods of analysis; 9.3 Recommendations; 9.4 References; 9.5 Appendix 1: method procedure summaries (meat -DD ENV 12014); 9.6 Appendix 2: method procedure summaries (milk and milk products - BS EN ISO 14673); Chapter 10. E297: Fumaric acid and its salts; 10.1 Introduction; 10.2 Methods of analysis; 10.3 Recommendations; 10.4 References; 10.5 Appendix: method procedure summaries; Chapter 11. E310-12: Gallates11.1 Introduction11.2 Methods of analysis; 11.3 Recommendations; 11.4 References; 11.5 Appendix: method procedure summaries; Chapter 12. E320: BHA; 12.1 Introduction; 12.2 Methods of analysis; 12.3 Recommendations; 12.4 References; 12.5 Appendix: method procedure summaries; Chapter 13. E334-7, E354: L-tartaric acid and its salts; 13.1 Introduction; 13.2 Methods of analysis; 13.3 Recommendations; 13.4 References; 13.5 Appendix: method procedure summaries; Chapter 14. E355-7, E359: Adipic acid and its salts; 14.1 Introduction; 14.2 Methods of analysis; 14.3 Recommendations; 14.4 References14.5 Appendix 1: method procedure summaries (analysis of orange drinks)14.6 Appendix 2: method procedure summaries: analysis of starch; Chapter 15. E405, E477: Propylene glycol (propan-1,2-diol); 15.1 Introduction; 15.2 Methods of analysis; 15.3 Recommendations; 15.4 References; Chapter 16. E416: Karaya gum; 16.1 Introduction; 16.2 Methods of analysis; 16.3 Recommendations; 16.4 References; Chapter 17. E432-6: Polysorbates; 17.1 Introduction; 17.2 Methods of analysis; 17.3 Recommendations; 17.4 References; Chapter 18. E442: Ammonium phosphatides; 18.1 Introduction; 18.2 Methods of analysis18.3 RecommendationsThe accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they shoWoodhead Publishing in food science and technology.Food additivesFoodAnalysisFood additives.FoodAnalysis.664.06Wood Roger1945-1823295MiAaPQMiAaPQMiAaPQBOOK9911006701503321Analytical methods for food additives4389877UNINA