IDENTIFICATION OF FOOD PRODUCTS WITH ADDITIVE E621 ACCORDING TO ADMITTANCE PARAMETERS-Reference-Cited by-同舟云学术

IDENTIFICATION OF FOOD PRODUCTS WITH ADDITIVE E621 ACCORDING TO ADMITTANCE PARAMETERS

Published:2022 Issue:4 Volume:83 Page:43-46
ISSN:0368-6418
Container-title:Measuring Equipment and Metrology
language:
Short-container-title:MEM

Author:

Pokhodylo Yevhen, ,Stasyshyn Yuriy,

Abstract

Methods and means of identification of food products containing the additive E621 are considered in the work. The results of studies of food products with/without an additive are analyzed by the method of impedance spectroscopy. To detect an additive in a food product, identifying features that can be used have been determined. Informative parameters are the active and reactive components of the admittance of the food product.

Publisher

Lviv Polytechnic National University

Subject

Automotive Engineering

Reference12 articles.

1. [1] Tacking Food Fraud Through Food Safety Management Systems, GFSI, 10 p., May 2018. [Online]. Available: https://mygfsi.com/wp-content/uploads/2019/09/FoodFraud-GFSI-Technical-Document.pdf

2. [2] Mortensen A., Aguilar F., Krebelli R., Di Domenico A., and others. Re-evaluation of glutamic acid (E 620), monosodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624), and magnesium glutamate (E 625) as food additives, EFSA Journal, V.15, Issue7, 2. [Online]. Available: https://doi.org/10.2903/j.efsa.2017.4910

3. [3] 3. Rudenko A.A., Kartseva L.A. Determination of the most important amino acids in complex objects of biological origin by the reverse-phase HPLC method with the preparation of phenthiohydrantoin amino acids // Sorption and chromatographic processes. - 2010. - Vol.10, No. 2. - P. 223-230 Access mode: https://journals.vsu. ru/ sorpchrom/article/view/2041/2095

4. [4] Wollenberger U., Frieder W. A specific enzyme electrode for l-glutamate-development and application // Biosensors. - 1989. - Vol. 4, N 6. - P. 381-391. [Online]. Available: https://doi.org/10.1016/0265-928X(89)80004-5

5. [5] Chowdhury, A., Singh, P., Kanti Bera, T., Ghoshal, D., and Chakraborty, B .: Investigation of mandarin electrical impedance spectroscopy during ripening, J. Food Meas.Character., 1-11, https://doi.org/10.1007/s11694- 017-9545-y, 2017b.