Warianty tytułu
Języki publikacji
Abstrakty
W artykule przedstawiono sposoby fałszowania żywności, w tym soków, oraz omówiono metody wykrywania zafałszowań.
The ways of the food including juices adulteration were presented together with the method of the adulteration detection.
Wydawca
Czasopismo
Rocznik
Tom
Numer
Strony
22-25
Opis fizyczny
s.22-25,rys.,tab.,bibliogr.
Twórcy
Bibliografia
- [1] Beiton P.S. і in.: The identification of vegetable matter using Fourier Transform Infrared Spectroscopy. Food Chem., 54, 437-441.
- [2] Cancalon P.F.: Capillary elekctrophoresis: a useful technique for food analysis. Food Technol., 1995, 6, 52-58.
- [3] Day M.P., Zhang B., Martin G.J. -. Determination of the geographical origin of wine using joint analysis of elemental and isotopic composition. II - defferentiation of the principal production zones in France for the 1990 vintage. J. Sci. Food Agric., 1995, 67, 113-123.
- [4] Fuleki T., Pelayo E., Palabay R.B.: Carboxyiic acid composition of varietal juices produced from fresh and stored apples. J. Agric. Food Chem., 1995, 43, 598-607.
- [5] Garcia-Viguera C. і in.: Determination of citrus jams genuineness by flavonoid analysis. Z Lebensm Unters Forsch., 1993, 197, 255-259.
- [6] Guillou C., Remaud G., Martin G.J.: Applications of NMR to the characterization and authentication of foods and beverages. Trends Food Scif. Technol., 1992, 3, 197-201.
- [7] Hall M.N.: Fruit juice authenticity. Food Technol. Int., 1992, 197-201.
- [8] Martin G.: SNIF-NMR - eine Methode zum Nachweis von Rübenzuckerzusatz in Fruchtsäften. Flüssiges Obst, 1992, 52, 123-128.
- [9] Martin G.J.: Multisite and multicomponent approach for the stable isotope analysis of aromas and essential oils. Fruit Flavors. ACS Symposium Series 596. 1995, 79-93.
- [10] Mouly P.P.: Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides. J. Agric. Food Chem., 1994, 42, 70-79.
- [11] O'Brien J.: Authentication and quality assessment of food products. Trends Food Sci. Technol., 1992, 3, 19-22.
- [12] Ooghe W.C. i inni: Characterization of orange juice (Citrus sinensis) by flavanone glycosides. J. Agric. Food Chem., 1994, 42, 2183-2190.
- [13] Ooghe W.: Contribution to the determination of the fruit juice contenty of fruit juice beverages and syrups. Z Lebensm Unters Forsch., 1990, 42, 199-205.
- [14] Sontag G., Bernwieser I.: HPLC coupled with a culometric electrode array detector - determination of phlorentin glucoside in juices for detection of adulteration. Deutsche Lebensmittel-Rundschau, 1994, 90, 72-74.
- [15] Widmer W. W., Cancalon P.F., Nagy S.: Methods for determining the adulteration of citrus juices. Trends Food Sci. Technol., 1992, 3, 278-285.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-22c9183c-8bcb-4031-8245-bcea08278c90