METHODS OF SAMPLING AND INSPECTION OF FOOD PRODUCTS
Article Sidebar
Main Article Content
Abstract
Annotation. Food safety is of paramount importance in today's world, and the methods used for sampling and inspection play a crucial role in ensuring the quality and safety of food products. This article explores various techniques and strategies employed in the sampling and inspection of food products. We discuss the significance of proper sampling, various inspection methods, and the role of technology in modern food inspection. Additionally, we analyze the results of these methods, discuss their implications, and conclude with suggestions for improving food safety and quality.
Article Details
References
Alcázar, A., Jurado, J.M., Pablos, F., González, A.G., Martín, M.J. (2006). HPLC determination of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde in alcoholic beverages. Microchemical Journal, Volume 82, Issue 1, January 2006, pp. 22-28.
Aramendía, M.A., Borau, V., Lafont, F., Marinas, A., Marinas, J.M., Moreno, J.M., Urbano, F.J., (2007).
Determination of herbicide residues in olive oil by gas chromatographytandem mass spectrometry. Food Chemistry, Volume 105, Issue 2, 2007, pp. 855-861. Ball, G.F.M. (1990).
The application of HPLC to the determination of low molecular weight sugars and polyhydric alcohols in foods: A review. Food Chemistry, Volume 35, Issue 2, 1990, pp. 117-152.
Barbosa-Garcia, O., Ramos-Ortiz, G., Maldonado, J.L., Pichardo-Molina, J., Meneses-Nava, M.A., Landgrave, J., Cervantes-Martinez., J. (2007). UVvis absorption spectroscopy and multivariate analysis as a method to discriminate tequila. Spectrochimica Acta Part A 66 (2007) 129134