Analytical methods for food additives / / Roger Wood ...[et al.]

• Pubblicazione: Boca Raton, FL, : CRC Press; Cambridge, : Woodhead, 2004
• Descrizione fisica: 1 online resource (272 p.)
• Disciplina: 664.06
• Soggetto topico: Food additives; Food - Analysis
• Altri autori: WoodRoger <1945->
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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 References ; Chapter 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 ; 8.1 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 ; 11.1 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 ; 14.5 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 ; 18.3 Recommendations
• Sommario/riassunto: The 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
• Titolo autorizzato: Analytical methods for food additives
• ISBN: 1-280-36155-7; 9786610361557; 1-85573-772-8; 1-59124-762-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911006701503321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science and technology.