Add to ORKGA rapid and simple method for the determination of the sorbic acid and sorbates in jam and marmalade was studied by means of high performance liquid chromatography. By this method, tedious pretreatments such as extraction and filtration were omitted so that the time required for analysis could be within 30 min. Half of the examined non-preserve jams and marmalades contained less than 500mg／kg of sorbicacid, but preserve jams did not contain it
International audienceAn experimental design was applied for the optimization of the extraction proc...
ABSTRACT: An ion chromatography (IC) method for simultaneous determination of benzoic, sali-cylic an...
Processed foods production increase, delay nutritional losses in foods and to guarantee the qualit...
Benzoic and sorbic acid levels in different brands of jam, candied chestnut, carbonated drink, pickl...
International audienceA liquid-chromatographic procedure is proposed for the simultaneous determinat...
The application of a high-performance liquid chromatographic produre to the separation and determina...
A new method to determine a mixture for preserving sorbic and benzoic acids in commercial juices is ...
The sorbic acid and its salts have been widely used in the food industries for many years as importa...
Today, assessing the presence of preservatives in food are important measures to ensure food safety....
Sorbic acid isolated from foods through steam distillation was extracted with ether, followed by the...
The aim of the work carried out was to develop an analytical method for characterising sorbitan este...
A simple differential-pulse polarographic method using a laboratory-built hanging mercury drop elect...
Benzojeva i sorbinska kiselina su konzervansi koji se dodaju različitim vrstama prehrambenih proizvo...
An ion chromatography (IC) method for simultaneous determination of benzoic, salicylic and sorbic ac...
Different brands of soft drink, fruit juice, margarine, yoghurt and cheese available on the Brazilia...
International audienceAn experimental design was applied for the optimization of the extraction proc...
ABSTRACT: An ion chromatography (IC) method for simultaneous determination of benzoic, sali-cylic an...
Processed foods production increase, delay nutritional losses in foods and to guarantee the qualit...
Benzoic and sorbic acid levels in different brands of jam, candied chestnut, carbonated drink, pickl...
International audienceA liquid-chromatographic procedure is proposed for the simultaneous determinat...
The application of a high-performance liquid chromatographic produre to the separation and determina...
A new method to determine a mixture for preserving sorbic and benzoic acids in commercial juices is ...
The sorbic acid and its salts have been widely used in the food industries for many years as importa...
Today, assessing the presence of preservatives in food are important measures to ensure food safety....
Sorbic acid isolated from foods through steam distillation was extracted with ether, followed by the...
The aim of the work carried out was to develop an analytical method for characterising sorbitan este...
A simple differential-pulse polarographic method using a laboratory-built hanging mercury drop elect...
Benzojeva i sorbinska kiselina su konzervansi koji se dodaju različitim vrstama prehrambenih proizvo...
An ion chromatography (IC) method for simultaneous determination of benzoic, salicylic and sorbic ac...
Different brands of soft drink, fruit juice, margarine, yoghurt and cheese available on the Brazilia...
International audienceAn experimental design was applied for the optimization of the extraction proc...
ABSTRACT: An ion chromatography (IC) method for simultaneous determination of benzoic, sali-cylic an...
Processed foods production increase, delay nutritional losses in foods and to guarantee the qualit...