期刊文献+

食品中甲醛的含量与控制 被引量:21

Control of formaldehyde content in foods
在线阅读 下载PDF
导出
摘要 在食品加工过程中,可以通过采取不使用甲醛作为添加剂或甲醛含量高的物质做原料;采用合理的加工工艺;不使用甲醛为材料制造的树脂作为食品包装材料等措施,来有效地控制食品中的甲醛含量。
作者 王树庆 苏蕾
出处 《食品工业科技》 CAS CSCD 北大核心 2004年第11期137-138,共2页 Science and Technology of Food Industry
  • 相关文献

参考文献7

  • 1Environmental Health Criteria 89, World Health Orgnization Geneva1989.
  • 2Rehbein H. Formation of formaldehyde in fish products[J]. Lebensmittelchemie and Gerichtliche Chemie, 1986,40:118~ 147.
  • 3Tashkov W. Determination of formaldehyde in food ,biological media and technological material by head gas chromatography [J]. Chromatographia, 1996, 43(11/12): 625~627.
  • 4Yasuhara A, Shibamoto T. Quantitative analysis of volatile formaldehyde formed from various kinds of fish during heat treatment[J]. Journal of agricultural and food chemistry, 1995,43:94~97.
  • 5Buckley KE, Fisher LJ, Mackay VG. Levels of formaldehyde in milk, blood, and tissues of dairy cows and calves consuming formalin-treated whey[J]. Journal of agricultural andfood chemistry, 1988,36:1146~1150.
  • 6Baraniak Z, Nagpal DS, Neidert E. Gas chromatographic determination of formaldehyde in maple syrup as 2,4 -dinitrophenylhydrazone derivative[J]. Journal of the associationof official analytical chemists, 1988,71(4):740~741.
  • 7Kaminski J, Atwal AS, Mahadevan S. Determination of formaldehyde in fish and retail milk by liquid column chromatography [J]. Journal of the association of official analytical chemists, 1993,76(5): 1010~ 1013.

同被引文献236

引证文献21

二级引证文献194

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部