LEADER 05342nam 2200649Ia 450 001 9911006701503321 005 20200520144314.0 010 $a1-280-36155-7 010 $a9786610361557 010 $a1-85573-772-8 010 $a1-59124-762-4 035 $a(CKB)111087028284692 035 $a(EBL)1640155 035 $a(SSID)ssj0000071425 035 $a(PQKBManifestationID)12006169 035 $a(PQKBTitleCode)TC0000071425 035 $a(PQKBWorkID)10090121 035 $a(PQKB)11316988 035 $a(MiAaPQ)EBC1640155 035 $a(MiAaPQ)EBC269363 035 $a(Au-PeEL)EBL269363 035 $a(OCoLC)437172355 035 $a(EXLCZ)99111087028284692 100 $a20040525d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAnalytical methods for food additives /$fRoger Wood ...[et al.] 210 $aBoca Raton, FL $cCRC Press ;$aCambridge $cWoodhead$d2004 215 $a1 online resource (272 p.) 225 1 $aWoodhead Publishing in food science and technology 300 $aDescription based upon print version of record. 311 $a1-85573-722-1 320 $aIncludes bibliographical references and index. 327 $aFront 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 References 327 $aChapter 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: Sulphites 327 $a8.1 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: Gallates 327 $a11.1 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 References 327 $a14.5 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 analysis 327 $a18.3 Recommendations 330 $aThe accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they sho 410 0$aWoodhead Publishing in food science and technology. 606 $aFood additives 606 $aFood$xAnalysis 615 0$aFood additives. 615 0$aFood$xAnalysis. 676 $a664.06 701 $aWood$b Roger$f1945-$01823295 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006701503321 996 $aAnalytical methods for food additives$94389877 997 $aUNINA