Titlebook: New Techniques in the Analysis of Foods; Michael H. Tunick,Samuel A. Palumbo,Pina M. Fratam Book 1998 Springer Science+Business Media New

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Use of the Submerged-Coil Heating Apparatus in the Study of Thermal Resistance of Foodborne Pathogenogenic microorganisms (Figure 1). It comprises a stainless steel coil, fully submerged in a thermostatically controlled water bath which allows microbial suspensions to be rapidly heated between 20–90°C. An electronically controlled displacement mechanism makes the equipment fully automated. Various

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Analysis of Food Carbohydratesften present in food matrices; therefore, food carbohydrates, such as sugars, starches, and dietary fiber polysaccharides have not been analyzed routinely in the same foods until the advent of chromatographic techniques. Since the mid 1960s, methods employing gas-liquid chromatography (GLC) have app

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Determination of Nitrate and Nitrite in Meat and Dairy Productss, such as .., that can cause food poisoning. It is also responsible for the reddish or brownish color in meat products like ham and salami. The main health concern is that nitrite can be converted to nitrosoamines, which are cancer causing agents.. This reduction process occurs in food products and