首页   按字顺浏览 期刊浏览 卷期浏览 Survey of baked goods for propionic acid and propionates
Survey of baked goods for propionic acid and propionates

 

作者: M. J. Scotter,   S. A. Thorpe,   S. L. Reynolds,   L. A. Wilson,   P. R. Strutt,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1996）
卷期: Volume 13, issue 2  

页码: 133-139

 

ISSN:0265-203X

 

年代: 1996

 

DOI:10.1080/02652039609374391

 

出版商: Taylor & Francis Group

 

关键词: propionic acid;preservative;bread;bread products;analysis;gas chromatography;survey

 

数据来源: Taylor

 

摘要:

One hundred and thirty samples comprising bread (64), hamburger buns (33), pittas (16), cakes (9) and Christmas puddings (8) from various retail outlets in the UK, have been analysed for the preservative propionic acid. Only one sample of bread, two samples of hamburger buns and three samples of pitta contained propionic acid in excess of 1000 mg/ kg (range 1110–2625 mg/kg). The three samples of pitta exceeded 2000 mg/kg of propionic acid, which is the maximum amount permitted for these products under a recently adopted European Union directive.

 

点击下载:  PDF (390KB)



返 回