Enzymatic analysis as an advanced method for quality control of food products and raw food materials

被引：0
作者：
Kolesnov, AY [1 ]
机构：
[1] Moscow State Univ Food Ind, Moscow, Russia
来源：
INDUSTRIAL LABORATORY | 1999年 / 65卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TH7 [仪器、仪表];
学科分类号：
0804 ; 080401 ; 081102 ;
摘要：
A new method currently in use in the food industry for quality control of raw materials and finished products is described. The method is recommended by the recent State Standards (GOST R) on enzymatic methods for certification, in particular, quantitative compositional identification and adulteration control of food products and raw food materials.
引用
收藏
页码：135 / 139
页数：5
相关论文
共 50 条
[11]   Bananas, raw materials for making processed food products [J].
Aurore, Guylene ;
Parfait, Berthe ;
Fahrasmane, Louis .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2009, 20 (02) :78-91
[12]   Resveratrol in plant raw-materials and food products [J].
Hanzlíková, I ;
Melzoch, K ;
Filip, V ;
Buckiová, D ;
Smidrkal, J .
BIOLOGICALLY-ACTIVE PHYTOCHEMICALS IN FOOD, 2001, (269) :221-225
[13]   Pest control in the food industry: Raw materials control [J].
Valle-Vega, P .
ENGINEERING AND FOOD FOR THE 21ST CENTURY, 2002, :961-976
[14]   AUTOMATIZATION OF CONTROL OF FOOD-INDUSTRY PROCESSES BY QUALITY INDEXES OF RAW-MATERIALS, HALF-FINISHED PRODUCTS, FINISHED PRODUCTS [J].
LUTSYK, VI ;
SKOBLO, DI .
IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1980, (03) :44-48
[15]   Organic food: raw materials determines the quality. [J].
不详 .
DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 2010, 106 (09) :468-468
[16]   Extrusion processing of raw food materials and by-products: A review [J].
Offiah, Vivian ;
Kontogiorgos, Vassilis ;
Falade, Kolawole O. .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2019, 59 (18) :2979-2998
[17]   Studies on the Manufacturing of Food Products Using Unconventional Raw Materials [J].
Dabija, Adriana ;
Rusu, Lacramioara ;
Codina, Georgiana Gabriela .
APPLIED SCIENCES-BASEL, 2023, 13 (13)
[18]   The enzymatic determination of starch in food, feed and raw materials of the starch industry [J].
Brunt, K ;
Sanders, P ;
Rozema, T .
STARCH-STARKE, 1998, 50 (10) :413-419
[19]   Food forensics: Analysis of food, raw and processed materials with molecular biological methods [J].
Schubbert, R. ;
Hell, W. ;
Brendel, T. ;
Rittler, S. ;
Schneider, S. ;
Kloepper, K. .
FORENSIC SCIENCE INTERNATIONAL GENETICS SUPPLEMENT SERIES, 2008, 1 (01) :616-619
[20]   The Quality and Safety of Meat Raw Materials for the Production of Healthy Food [J].
Patieva, Svetlana Vladimirovna ;
Zabashta, Nikolay Nikolaevich ;
Patieva, Alexandra Mikhailovna ;
Lisovitskaya, Ekaterina Petrovna .
RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES, 2016, 7 (02) :731-737
12345