Foodstuffs fruit

Volatiles and monomers in insoluble polymers. Aroma volatiles from foodstuffs, fruits, spices, tobacco, etc. Residual solvents in pharmaceuticals and printed films. 

Feldspar, ferroalloys, ferrosilicium, fertilizers, flue dusts, fluorspar, fly ash, foodstuffs, fruit powders, fruit wastes, fungicides... 

A great deal of work has been carried out on the TLC separation of various classes of synthetic dyes on untreated plates. Dyes from various sources, namely, foodstuffs (fruits, oils spices, alcoholic products), coated tablets, leather, fibers, cosmetics, etc., are first extracted and then applied to the layers. About 200 ml of developing solvent in a chromatographic development tank is then used to develop the chromatograms up to 10 cm. The data for the di fferent developing solvents and adsorbents (stationary phases) used for the separation of a variety of synthetic dyes, along with specific characteristics of the separation procedure, if any, are tabulated in Table 1. Details of specific separations follow. 

HCOOCHjCHj. Colourless liquid with the odour of peach-kernels b.p. 54 C, Prepared by boiling ethanol and methanoic acid in the presence of a little sulphuric acid the product is diluted with water and the insoluble ester separated and distilled. Used as a fumigant and larvicide for dried fruits, tobacco and foodstuffs. It is also used in the synthesis of aldehydes. 

The reducing action of sulphurous acid and sulphites in solution leads to their use as mild bleaching agents (for example magenta and some natural dyes, such as indigo, and the yellow dye in wool and straw are bleached). They are also used as a preservative for fruit and other foodstuffs for this reason. Other uses are to remove chlorine from fabrics after bleaching and in photography. 

The corrosive effects to be considered (mainly simple corrosion of metals) are, as would be expected from the edible nature of foodstuffs which are not excessively either acidic or basic but which may contain sulphur, less severe than those often encountered with inedible materials containing reactive substances. The importance of corrosive efiects where foodstuffs are concerned lies not so much in the action of the foodstuffs on the metal involved as in the resultant metal contamination of the foodstuff itself, which may give rise to off-flavours, in the acceleration of other undesirable changes (by the Maillard reaction for example), and in the possible formation of toxic metallic salts. Metal ions generally have threshold values of content for incipient taste effect in different liquid foodstuffs. Except in the case of the manufacture of fruit juices and pickles, process plant failure through corrosion must be rare. Nevertheless all foodstuffs, particularly liquid ones, should be regarded as potentially corrosive and capable of metal pick-up which may be undesirable. 

The features of instances of such potential reversals have been described and include tin coatings on steel in various foodstuffs, particularly acid fruits , cadmium coatings on steel in hard waters , and zinc and aluminium for cathodic protection of steel in natural ground-waters . 

As a general rule, foods which are not to be frozen are handled and stored at a temperature just above their freezing point, providing this does no damage (exceptions are fruits such as bananas and lemons). Produce which is to be frozen must be taken down below the freezing point of the constituents. Since foodstuffs contain salts and sugars, the freezing process will continue down to -18°C and lower. 

Specific use americano (100 mg/1), bitter and wine (100 mg/1), jam, jellies, marmalades, similar fruit preparations including low-caloric products(100 mg/kg), chorizo sausage, salchichon (250 mg/kg), sobrasada (200 mg/kg) all foodstuffs and amounts mentioned for azorubine general use ... 

Monitors pesticides and other contaminants in, primarily, fruits, and vegetables Monitors pesticides and other contaminants in raw and processed foods Monitor foodstuffs of specific interest to those states... 

El Extraction and subsequent Uquid/liquid partition Plant material and foodstuffs with a water content exceeding 70g/100g and a fat content below 2.5 g/100 g Fruit, vegetables, juices... 

Consistent with the definition of terms adopted for the discussion in this series of papers of integral phases of the residue studies being conducted by the Division of Entomology, University of California Citrus Experiment Station (2, 13-15), the following distinctions are noted Residues may be specified as pretreatment, posttreatment, harvest, or ultimate. The latter refers to the residue on or in foodstuffs, whether fresh or processed, at the time of consumption (2, 13). The location of residues with reference to fruit parts may be extra-surface (external to the cuticle) or subsurface. Subsurface residues may be differentiated with reference to actual location as cuticular residues or specified intracarp residues. Residues in the cuticular layers or in any of the cellular structures or matrices are herein indicated as subsurface (penetrated) residues (2, 13). 

All foodstuffs in the area of a release should be considered contaminated. Unopened items may be used after decontamination of the container. Opened or unpackaged items should be destroyed. Fruits and vegetables should be washed thoroughly with antimicrobial soap and water. Many pathogens can survive in food containers for extended periods. 

Over 2,650 plant species can produce hydrogen cyanide (Seigler 1991 Swain et al. 1992). These include edible plants such as almonds, pits from stone fruits (e.g., apricots, peaches, plums, cherries), sorghum, cassava, soybeans, spinach, lima beans, sweet potatoes, maize, millet, sugarcane, and bamboo shoots (Fiksel et al. 1981). The cyanogenic glycoside content of a foodstuff is usually expressed as the amount of cyanide released by acid hydrolysis glycoside concentrations are rarely reported (WHO 1992). 

Annex II hsts foodstuffs that may not contain added colours unless these are expressly permitted by other annexes or they are present because of legitimate carry-over in an ingredient. The list includes unprocessed foods and processed foods that would not be expected to contain colours, also some processed foods hsted in subsequent annexes which may contain only a few colours. The list includes bottled waters, milk, cream, oils and fats, eggs and egg products, flour, bread, pasta, sugar, processed fruit and vegetables, extra jam, coffee and tea and preparations of these, salt, honey, certain spirits, and wine covered by Regulation (EEC) No. 822/87. 

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