Foods, organic acids food additives

The concentration of acid impurities is an important indication of the quality of petroleum products and the purity of organic solvents, plasticizers, mineral oils, food fats, and polymers. Methods are used to detect organic acids in such compounds have many disadvantages the alkalimetry - low sensitivity, especially in the determination of weak acids, the extraction-photometric method is laborious, instmmental methods are expensive. In addition, most of methods are commonly unsuitable for direct analysis. 

In addition to phenolic substances, there are other components present in foods which have no antioxidant activity of their own, but which increase that of phenolic antioxidants. They are called synergists, and they should be accounted for in any discussion of antioxidant activity. Polyvalent organic acids, amino acids, phospholipids (lecithin) and various chelating agents belong to this group. Proteins may modify the efficiency of antioxidants as they react with the reaction products of both antioxidants and synergists. 

Histamine is synthesized in tissues by decarboxylation of amino acid L-histidine, a process catalyzed by the pyridoxalphosphate-dependent enzyme L-histidinedecarboxylase. Histamine can enter the organism with food it also can be generated by bacteria of the gastrointestinal tract. However, these sources do not create additional reserves of histamine since exogenous histamine is easily catabolized in the organism. 

In summary, although these organic acids are natural honey constituents, the international food legislation prohibits honey additives adulterating its taste. Therefore, the residues of these substances in honey have to remain below their taste threshold [35],... 

Even prior to Pasteur, alcohol content determination was important as a basis for local, import, and export taxes. Other important applications of accurate wine analysis have been to detect and to accurately determine food additives now there are legal reasons for analyzing wines for sulfur dioxide, organic chloride or bromide, sodium, cyanide, diglucoside pigments, various insecticides, fungicides, etc. Winery control calls for analytical determination of iron, copper, protein, total acidity, pH, tartaric, malic and lactic acids, etc. Finally, quality control... 

Adipic acid [124-04-9] - [ALKYD RESINS] (Vol 2) - [DICARBOXYLIC ACIDS] (Vol 8) - [FOOD ADDITIVES] (Vol 11) - (ELECTROCHEMICALPROCESSDTG - ORGANIC] (Vol 9) -barrier polymers from [BARRIERPOLYMERS] (Vol 3) -from cyclohexane [HYDROCARBONS - C1-C6] (Vol 13) -from cyclohexane [HYDROCARBON OXIDATION] (Vol 13) -from cyclohexanol [CYCLOHEXANOL AND CYCLOHEXANONE] (Vol 7) -as food additive [FOOD ADDITIVES] (Vol 11) -nylon from [POLYAMIDES - FIBERS] (Vol 19) -nylon-6,6 from [POLYAMIDES - GENERAL] (Vol 19) -nylon-6,6 from [POLYAMIDES - PLASTICS] (Vol 19) -m polyester production [COMPOSITE MATERIALS - POLYMER-MATRIX - THERMOSETS] (Vol 7) -m polyester resins [POLYESTERS, UNSATURATED] (Vol 19) -soda preservatives [CARBONATED BEVERAGES] (Vol 5)... 

According to the food laws and regulations of the Food and Drug Administration (FDA), organic acids can be used as acidulants (e.g., citric, fumaric, malic, and sorbic acid), antimicrobial additives (e.g., propionic acid), and sequestrants (e.g., tartaric acid) (14). Most fatty acids of... 

The first edition of Food Analysis by HPLC fulfilled a need because no other book was available on all major topics of food compounds for the food analyst or engineer. In this second edition, completely revised chapters on amino acids, peptides, proteins, lipids, carbohydrates, vitamins, organic acids, organic bases, toxins, additives, antibacterials, pesticide residues, brewery products, nitrosamines, and anions and cations contain the most recent information on sample cleanup, derivatization, separation, and detection. New chapters have been added on alcohols, phenolic compounds, pigments, and residues of growth promoters. 

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