Application of Spectroscopic and Chromatographic Methods for the Analysis of Non-halal Meats in Food Products

2021 ◽  
pp. 75-92
Author(s):  
Abdul Rohman ◽  
Nurrulhidayah Ahmad Fadzillah
Keyword(s):  
Food Products ◽  
Chromatographic Methods

Chromatographic methods for the determination of mycotoxins in food products

2013 ◽  
Vol 68 (3) ◽  
pp. 195-205 ◽  
Author(s):  
V. G. Amelin ◽  
N. M. Karaseva ◽  
A. V. Tret’yakov
Keyword(s):  
Food Products ◽  
Chromatographic Methods

scholarly journals Acrylamide and Thermal-Processing Indexes in Market-Purchased Food

2019 ◽  
Vol 16 (23) ◽  
pp. 4724 ◽  
Author(s):  
Joanna Michalak ◽  
Marta Czarnowska-Kujawska ◽  
Elżbieta Gujska
Keyword(s):  
Thermal Processing ◽  
Correlation Coefficients ◽  
Food Products ◽  
Potato Chips ◽  
French Fries ◽  
Breakfast Cereals ◽  
Economical Method ◽  
B Values ◽  
Chromatographic Methods ◽  
Colour Parameters

Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide levels with some heat-induced parameters, such as 5-hydroxymethylfurfural (HMF) and browning, in order to assess their usefulness in predicting the potential acrylamide levels in market-purchased food. Sixty plant-based food products were tested. The correlation coefficients for AA levels with L*, a* and b* values and HMF content were significant (p < 0.05) for French fries and potato chips. There was no statistically significant correlation between thermal-processing indexes (HMF and colour parameters) and acrylamide levels in commercial bread, breakfast cereals and biscuits. The results indicate that these classical thermal-processing indexes are not directly related to the acrylamide content in commercial cereal-based food and they cannot be indicators of AA level. Thus, the correlation between HMF and colour parameters with acrylamide content depends on the type of food and it is difficult to estimate the amount of AA based on these classical thermal-processing indexes of market-purchased food.

Analytical Methods for Measuring Uric Acid in Biological Samples and Food Products

1987 ◽  
Vol 70 (1) ◽  
pp. 01-14 ◽  
Author(s):  
Lawrence A Pachla ◽  
Donald L Reynolds ◽  
D Scott Wright ◽  
Peter T Kissinger
Keyword(s):  
Uric Acid ◽  
Analytical Method ◽  
Biological Samples ◽  
Analytical Methods ◽  
State Of The Art ◽  
Food Products ◽  
Chemical Processes ◽  
Advantages And Disadvantages ◽  
Chromatographic Methods ◽  
Unique Chemical

Abstract Daring the last 7 decades, uric acid methodology has kept pace with the introduction of state-of-the-art technology (e.g., spectroscopy, electrochemistry, chromatography) or the discovery of unique chemical processes (e.g., redox, enzymatic). We envision this practice will continue in the future. There never will be a single analytical method applicable for biofluids or foodstuffs. Therefore, it is imperative that the analyst not only understand the advantages and disadvantages of a procedure, but also thoroughly understand its underlying chemical and technological principles. Since many procedures available for analysis of biofluids and foodstuffs rely on identical chemical or technological principles, this report shall review both sample types and the available spectroscopic, electroanalytical, and chromatographic methods

Analytical Methods for Determining Ascorbic Acid in Biological Samples, Food Products, and Pharmaceuticals

1985 ◽  
Vol 68 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Lawrence A Pachla ◽  
Donald L Reynolds ◽  
Peter T Kissinger
Keyword(s):  
Ascorbic Acid ◽  
Biological Samples ◽  
Analytical Methods ◽  
Food Products ◽  
Chromatographic Methods ◽  
Methods Of Analysis ◽  
Historical Importance

Abstract Over the last decade, numerous publications have appeared describing \ analyses for ascorbic acid in food products, pharmaceuticals, and biological samples. This review focuses on the chemistry associated with many of these procedures. The papers discussed have historical importance, are important to understanding the method, or have significantly advanced ascorbic acid analysis. The review has 4 major, sections: spectroscopic, electrochemical, enzymatic, and chromatographic methods of analysis.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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