Food products, determination

Determination of preservatives (sorbic and benzoic acid, parabens) in food products Determination of phenylurea herbicide residues in vegetables and vegetable processed food Separation of flavonoids from extracts of Adinandra nitida leaves... 

Fiber Analysis The revised Furda method of fiber analysis used on our food products determines soluble and insoluble fractions as well as the total fiber.17,44 The lipid lowering effect of fiber appears to be in the soluble portion of the fiber because the amount of insoluble fiber was the same for food products with and without LBG. This study does not, however, isolate a lipid-specific portion of the fiber, nor can one determine whether the lipid effect is restricted to the soluble or the insoluble fiber fraction. 

An experimental response (often called dependent variable) is a measurable manifestation that is observed when the studied factors are made to vary. A phenomenon may be described by means of several experimental responses. All sort.s of responses can be considered, such as a yield or purity in chemistry, a weight increase in biology, a gustatory quality in wine science, mechanical properties, or still the texture of a food product determined by sensoiy testing in food science. However, this last type of response, which can take only discrete values, is a source of problems when it comes to the interpretation of the results. It Ls also possible to study a function of a measured response, e.g,. the logarithm of the equilibrium con,stant. The term experimental response is taken in u broad sense, as an experimental response can be the experimental result of an experiment but also the result of a numerical simulation. The studied response is represented by T and the studied response known with an experimental error by y. 

International Standard Organization ISO 16634-1 2008. Food Products—Determination of the Total Nitrogen Content by Combustion according to the Dumas Principle and Calculation of the Crude Protein Content—Part 1 Oilseeds and Animal Feeding Stuffs. Approved in 2008. 

Discriminant Sensory Analysis. Discriminant sensory analysis, ie, difference testing, is used to determine if a difference can be detected in the flavor of two or more samples by a panel of subjects. These differences may be quantitative, ie, a magnitude can be assigned to the differences but the nature of the difference is not revealed. These procedures yield much less information about the flavor of a food than descriptive analyses, yet are extremely useful eg, a manufacturer might want to substitute one component of a food product with another safer or less expensive one without changing the flavor in any way. Several formulations can be attempted until one is found with flavor characteristics that caimot be discriminated from the original or standard sample. 

The development of precise and reproducible methods of sensory analysis is prerequisite to the determination of what causes flavor, or the study of flavor chemistry. Knowing what chemical compounds are responsible for flavor allows the development of analytical techniques using chemistry rather than human subjects to characterize flavor (38,39). Routine analysis in most food production for the quaUty control of flavor is rare (40). Once standards for each flavor quaUty have been synthesized or isolated, they can also be used to train people to do more rigorous descriptive analyses. 

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

At about the same time a thorough study was undertaken by the Department of Agriculture to determine which dyes, if any, were safe for use in foods and what restrictions should be placed on thek use. This monumental task eventually included a study of the chemistry and physiology of the then nearly 700 extant coal-tar dyes as well as the laws of various countries and states regarding thek use in food products. Most of this investigation was done under the guidance of Dr. Bernard C. Hesse, a German dye expert (17). 

Whilst solving some ecological problems of metals micro quantity determination in food products and water physicochemical and physical methods of analysis are employed. Standard mixture models (CO) are necessary for their implementation. The most interesting COs are the ones suitable for graduation and accuracy control in several analysis methods. Therefore the formation of poly functional COs is one of the most contemporary problems of modern analytical chemistry. The organic metal complexes are the most prospective class of CO-based initial substances where P-diketonates are the most appealing. 

GC using chiral columns coated with derivatized cyclodextrin is the analytical technique most frequently employed for the determination of the enantiomeric ratio of volatile compounds. Food products, as well as flavours and fragrances, are usually very complex matrices, so direct GC analysis of the enantiomeric ratio of certain components is usually difficult. Often, the components of interest are present in trace amounts and problems of peak overlap may occur. The literature reports many examples of the use of multidimensional gas chromatography with a combination of a non-chiral pre-column and a chiral analytical column for this type of analysis. 

Several applications involve the removal of large amounts of triglicerides, including the determination of wax esters in olive oil (39), sterols and other minor components in oils and fats (40, 41), PCBs in fish (42), lactones in food products (43, 44), pesticides (45), and mineral oil products in food (46,47). Grob et al. (47) studied the capacity of silica gel HPLC columns for retaining fats, and concluded that the capacity of such columns is proportional to their size, although the fractions of the volumes that are then transferred to the GC system grow proportionally with the column capacity. For these reasons, 2-3 mm i.d. LC columns are to be preferred for LC-GC applications. 

The researcher in food and its analysis is keenly aware that his task will not be finished until the quality of a food product can be defined completely in precise terms of its flavor, color, texture, and nutritive value. The goal is distant but the journey is well begun. The papers contained herein describe the present state of affairs in each of as many of the fields of food analysis as time for the symposium permitted. Each has been covered by an outstanding worker in his field. It is unfortunate that B. L. Oser s excellent paper on Advances in Vitamin Determination does not appear. His more comprehensive review of food analysis which appeared in Analytical Chemistry [21, 216 (1949)] should by all means be studied along with the papers contained herein. 

AAoisture determination is probably one of the most important and most widely used analytical measurements in the processing and testing of food products. It is of economic importance both to the consumer and to the food technologist. To the technologist, the moisture content is frequently an index of stability and quality of food, while to the consumer, it may serve as a measure of quantity as well as a measure of quality. 

The new continuous casting processes, in contrast to ingot cast products, provide tin mill products which are exceptionally clean and formable. The deoxidizing processes required for continuous casting involve either aluminum or silicon killing, which adds aluminum or silicon to the steel. Experience with type D steels indicates that the added aluminum will not cause a corrosion problem. Laubscher and Weyandt (18) have shown that the silicon found in silicon killed, continuous cast, heavily coated ETP will not adversely affect the corrosion performance of plain cans packed with mildly acid food products in which tin usually protects steel. The data on enameled cans is not definitive. Additional published data are required to determine whether or not silicon actually reduces the performance of enameled cans made from enameled, heavily coated, silicon killed, continuous cast ETP. 

The mutual chemistry of plastic containers and food products must be considered for any proposed application. There is continuous physical and chemical activity at the interface between the food product and the container. The type and extent of this activity determines whether or not the plastic container can successfully hold and protect the food product. However, the U.S. Food and Drug Administration and the American public are increasingly suspicious of all plastics, particularly the halo-genated compounds. The recent ban (April 1973) on poly(vinyl chloride)... 

Typical examples that fall in this group would be the determination of the active ingredients in analgesic tablets for pharmaceutical use, such as aspirin or codeine or the analysis of a food product such as margarine. Examples of both these analyses will be described to illustrate the sample preparation procedure. 

The official permission to use a synthetic colorant in food is determined by its quality and safety. Detailed and accurate analysis became compulsory in order to verify purity and quantify the labeled concentrations of colorants in food. For the analysis of synthetic colorants added to food products, (1) simple and rapid methods are used to determine their presence, (2) accurate and precise methods evaluate then-concentrations, or (3) certain methods evaluate their degradations to unstable and unsafe forms. This chapter is dedicated to these three methods used to identify and quantify synthetic colorants as pure or mixed pigments in foodstuffs. 

Color is often used as an indicator of food quality due to short evaluation times and cost savings. " People consider the colors of raw materials, half fabricates, and final products in order to make decisions to accept or reject food products. For example, levels of anthocyanins have been used to evaluate the adulteration of various pigmented food products, and fruit color is a strong determinant of ripeness. The role of the food handler in controlling the colors of food products is very important because such judgments are subjective. ... 

In paired comparison tests two different samples are presented and one asks which of the two samples has most of the sensory property of interest, e.g. which of two products has the sweetest taste (Fig. 38.3). The pairs are presented in random order to each assessor and preferably tested twice, reversing the presentation order on the second tasting session. Fairly large numbers (>30) of test subjects are required. If there are more than two samples to be tested, one may compare all possible pairs ( round robin ). Since the number of possible pairs grows rapidly with the number of different products this is only practical for sets of three to six products. By combining the information of all paired comparisons for all panellists one may determine a rank order of the products and determine significant differences. For example, in a paired comparison one compares three food products (A) the usual freeze-dried form, (B) a new freeze-dried product, (C) the new product, not freeze-dried. Each of the three pairs are tested twice by 13 panellists in two different presentation orders, A-B, B-A, A-C, C-A, B-C, C-B. The results are given in Table 38.3. 

Shibahara, Y., Oka, M., Tominaga, K., li, T., Umeda, M., Uneo, N., Abe, A., Ohashi, E., Ushio, H., and Shiomi, K. (2007). Determination of crustacean allergen in food products by sandwich ELISA. Nippon Shokuhin Kagaku Kogaku Kaishi 54, 280-286. 

Several methods have been discussed for the determination of method limitations when evaluating procedures for the determination of pesticides in food. A brief comparison of the methods discussed for the determination of the detection and quantification limits of methods used for the analysis of food products can be found in Table 2. 

Pesticide residues consist of chemicals that might occur in a commodity as a result of application of a pesticide. Such chemicals typically correspond to compounds for which a regulatory agency has or will set a tolerance, i.e., a maximum residue limit, specific to the commodity. In either a field study or a market basket survey, residues to be determined will be those which result from application of the specific pesticide that the study is intended to support. A market basket survey, however, might be intended to support not just one but several different pesticides of the same or different chemical classes. In addition, a market basket survey might include pesticides not used in the USA but for which import tolerances exist. For example, some uses of the parathion family of pesticides on food products have been abandoned in the USA but remain in other countries that export the products to the USA. A market basket survey offers a means to evaluate actual dietary exposures to residues of such pesticides. In addition, tolerance expressions frequently include multiple compounds, all of which must typically be determined in residue field trials. The sponsor of the market basket survey must decide whether to analyze for all compounds in the applicable tolerance expression or to restrict the program to selected analytes, such as the active ingredient. 

The increased use of IV-methyl carbamate insecticides in agriculture demands the development of selective and sensitive analytical procedures to determine trace level residues of these compounds in crops and other food products. HPLC is the technique most widely used to circumvent heat sensitivity of these pesticides. However, HPLC with UV detection lacks the selectivity and sensitivity needed for their analysis. In the late 1970s and early 1980s, HPLC using post-column hydrolysis and derivatization was developed and refined with fluorescence detection to overcome these problems. The technique relies on the post-column hydrolysis of the carbamate moiety to methylamine with subsequent derivatization to a fluorescent isoindole product. This technique is currently the most widely used HPLC method for the determination of carbamates in water" and in fruits and vegetables." " ... 

Femia, R. E. and Weinberger, R., Determination of reducing and non-reducing carbohydrates in food products by liquid chromatography with post-column catalytic hydrolysis and derivatization comparison with refractive index detection, /. Chromatogr., 402, 127, 1987. 

GC is equally useful in the determination of the transfer of plasticisers from polymers to food products... 

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