The micro-analytical test for purity in food with special reference to cereals

Kent-Jones, D. W.; Amos, A. J.; Elias, P. S.; Bradshaw, R. C. A.; Thackray, G. B.

doi:10.1039/an9487300128

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Inorganic Elements1

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1949

1968

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Cited by 4 publications

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“…Among papers describing flotation or separation procedures adapted to specific foods are those on alimentary pastes (157), flour (366), and ground spices and chocolate products (367). It has been suggested that microscopic examination of the isolated foreign matter can be facilitated by throwing the image on a screen (208).…”

Section: Inorganic Elementsmentioning

confidence: 99%

Food

Oser¹

1949

Anal. Chem.

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THE ultimate objectives of the food analyst and the variety of techniques employed to achieve them make this branch of chemistry particularly fascinating. The analytical methods of the food chemist may be applied in the development and enforcement of standards of identity, purity, or value; in problems of decomposition or spoilage under either normal or abnormal storage conditions; in studies designed to improve or control the quality of natural or processed foods; or in the determination of the nutritive value of foods for scientific, dietary, or labeling purposes. Interest in many of these objectives stems directly or indirectly from our federal and state food laws which are probably '

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Section: Inorganic Elementsmentioning

confidence: 99%