Validation of a method for the determination of sorbic acid (E200) and potassium sorbate (E202) in industrial bakery by high resolution liquid chromatography
- Lucía Pérez
- Menta Ballesteros
- Manuel Santiago
ISSN: 2254-3821
Año de publicación: 2017
Número: 6
Tipo: Artículo
Otras publicaciones en: Biosaia: Revista de los másteres de Biotecnología Sanitaria y Biotecnología Ambiental, Industrial y Alimentaria
Referencias bibliográficas
- Burana-osot, J., Arunsingkharat, L., Naksuk, M., Naungnamjai, S., & Saetun, T. (2014). Validation of a HPLC method for the determination of benzoic acid and sorbic acid in noodles. Chiang Mai J. Sci, 41, 370-382.
- Davidson, P. M., Taylor, T. M., & Schmidt, S. E. (2013). Chemical preservatives and natural antimicrobial compounds. In Food microbiology (pp. 765-801). American Society of Microbiology.
- Mota, F. J., Ferreira, I. M., Cunha, S. C., Beatriz, M., & Oliveira, P. P. (2003). Optimisation of extraction procedures for analysis of benzoic and sorbic acids in foodstuffs. Food Chemistry, 82(3), 469-473.
- Pylypiw, H. M., & Grether, M. T. (2000). Rapid high-performance liquid chromatography method for the analysis of sodium benzoate and potassium sorbate in foods. Journal of chromatography A, 883(1), 299-304.
- Ulca, P., Atamer, B., Keskin, M., & Senyuva, H. Z. (2013). Sorbate and benzoate in Turkish retail foodstuffs. Food Additives & Contaminants: Part B,6(3), 209-213.