Combined Compendium of Food Additive Specifications: Analytical methods, test procedures and laboratory solutions used by and referenced in food additive specifications
Food & Agriculture Org., 2005 - Business & Economics - 1883 pages
This publication is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during 65 meetings held during the years 1956 to 2005. The objectives of these specifications are to identify additives subjected to safety testing, to ensure quality standards required for use in food or in processing, and to reflect and encourage good manufacturing practice. This volume covers methodology and analytical procedures used. The other volumes are: Vol. 1: additives A-D (ISBN 9789251053928); Vol. 2: additives E-O (ISBN 9789251053935). Vol. 3: additives P-Z (ISBN 9789251053942).
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100-ml volumetric flask absorbance absorption accurately weighed acetic acid add 1 ml agar ammonium analytical Apparatus assay Autoclave beaker blank boiling broth Buffer Solution Calculate carbon chloride chloroform chromatography colonies colouring matters column compounds concentration cool detector determination dilute to volume Dissolve distilled water enzyme enzyme preparation equivalent ethanol extract filter food additives g Distilled g of potassium g of sodium gas chromatograph glass Glucose heat hydrochloric acid Incubate injection isooctane JECFA liquid litre method mixture ml of water ml portions ml with water mobile phase monograph nitric acid peak phosphate Pipet potassium hydroxide precipitate Procedure quantitatively reaction reagent reagent grade room temperature Salmonella Sample Preparation sample solution shake sodium hydroxide sodium thiosulfate solvent specifications spectrophotometer standard curve standard solution sterile stopper substrate sufficient water suitable sulfate sulfuric acid test tubes titration Transfer volume with water volumetric flask w/v solution water bath wavelength