Foodstuffs. Determination of Nitrate And/or Nitrite Content. Spectrometric Determination of Nitrate and Nitrite Content of Meat Products After Enzymatic Reduction of Nitrate to Nitrite PDF Download
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Author: British Standards Institute Staff
Publisher:
ISBN: 9780580462498
Category :
Languages : en
Pages : 18
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Book Description
Food products, Chemical analysis and testing, Determination of content, Food testing, Nitrates, Nitrites, Meat, Meat products, Spectroscopy, Biochemical methods of analysis, Reduction methods
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580462498
Category :
Languages : en
Pages : 18
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Book Description
Food products, Chemical analysis and testing, Determination of content, Food testing, Nitrates, Nitrites, Meat, Meat products, Spectroscopy, Biochemical methods of analysis, Reduction methods
Author: John Gilbert
Publisher: John Wiley & Sons
ISBN: 1444302299
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
Inherent toxicants and processing contaminants are bothnon-essential, bioactive substances whose levels in foods can bedifficult to control. This volume covers both types of compound forthe first time, examining their beneficial as well as theirundesirable effects in the human diet. Chapters have been writtenas individually comprehensive reviews, and topics have beenselected to illustrate recent scientific advances in understandingof the occurrence and mechanism of formation, exposure/riskassessment and developments in the underpinning analyticalmethodology. A wide range of contaminants are examined in detail,including pyrrolizidine alkaloids, glucosinolates, phycotoxins, andmycotoxins. Several process contaminants (eg acrylamide and furan),which are relatively new but which have a rapidly growingliterature, are also covered. The book provides a practical reference for a wide range ofexperts: specialist toxicologists (chemists and food chemists),hygienists, government officials and anyone who needs to be awareof the main issues concerning toxicants and process contaminants infood. It will also be a valuable introduction to the subject forpost-graduate students.
Author: R Wood
Publisher: Elsevier
ISBN: 1855737728
Category : Science
Languages : en
Pages : 272
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Book Description
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 should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research.Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods. Discusses methods of analysis for 30 major additives where methods are incomplete or deficient Reviews current techniques, their respective strengths and weaknesses Detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1420045334
Category : Technology & Engineering
Languages : en
Pages : 782
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Book Description
Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American
Author: Nurhidayah Muhammad Hashim
Publisher: Springer
ISBN: 9811072574
Category : Religion
Languages : en
Pages : 576
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Book Description
This book contains selected papers which were presented at the 3rd International Halal Conference (INHAC 2016), organized by the Academy of Contemporary Islamic Studies (ACIS), Universiti Teknologi MARA (UiTM) Shah Alam, Malaysia. It addresses halal-related issues that are applicable to various industries and explores a variety of contemporary and emerging issues. Highlighting findings from both scientific and social research studies, it enhances the discussion on the halal industry (both in Malaysia and at the international level), and serves as an invitation to engage in more advanced research on the global halal industry.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1922
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Book Description
Author:
Publisher:
ISBN:
Category : Catalogs, Publishers'
Languages : en
Pages : 1228
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1744
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Book Description
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1844
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Book Description
Author: Ronald B. Pegg
Publisher: John Wiley & Sons
ISBN: 0470384867
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
