Development of analytical methods and method validation for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran-Reference-Cited by-同舟云学术

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Development of analytical methods and method validation for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran

Published:2025-02 Issue: Volume:159 Page:110587
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ergüney Gülşen,Gündoğdu Engin^ORCID,Baltaci Cemalettin

Publisher

Elsevier BV

Reference42 articles.

1. Manual of methods of analysis of foods food additives;Additives,2015

2. Effects of carboxyl methyl cellulose and edible cow gelatin on physico-chemical, textural and sensory properties of yoghurt;Andiç;International Journal of Agriculture and Biology,2013

3. International Official methods of analysis,2019

4. A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives;Arab;Journal of Food Science and Technology,2023

5. Validation of HPLC method for the determination of 5-hydroxymethylfurfural in pestil, köme, jam, marmalade and pekmez;Baltacı;Hittite Journal of Science and Engineering,2016

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