Konu "Food Analysis" için Eczacılık Fakültesi listeleme
Toplam kayıt 4, listelenen: 1-4
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Analysis of Acrylamide in Traditional and Nontraditional Foods in Turkey Using Hplc-Dad With Spe Cleanup
(Taylor & Francis Inc, 2014)Acrylamide is a heat-generated food toxicant, which exists in various foodstuffs such as potato chips, biscuits, and coffee. It has been demonstrated that acrylamide possesses some neurotoxic and carcinogenic effects and ... -
A novel RP-HPLC method for simultaneous determination of potassium sorbate and sodium benzoate in soft drinks using C-18-bonded monolithic silica column
(Wiley Periodicals, Inc, 2011)Potassium sorbate and sodium benzoate are food additives that are generally employed for prevention of food spoilage originating from bacteria, molds or yeasts. Although these compounds were generally recognized as safe ... -
Rapid determination of free anthocyanins in foodstuffs using high performance liquid chromatography
(Elsevier Sci LTD, 2012)Anthocyanins constitute a major group of natural pigments, and they are responsible for the colours of fruits and vegetables. A rapid and feasible assay procedure for the determination of free forms of the six most abundant ... -
Validated reversed phase HPLC method for the analysis of the food additive, sodium benzoate, in soft drinks and jams
(Taylor & Francis Inc, 2007)A rapid, simple, and sensitive method is described for the determination of the food preservative sodium benzoate in soft drinks, various jams, and ketchup. The method utilizes high performance liquid chromatography followed ...