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dc.contributor.authorChutima Matayatsuk Phechkrajangen_US
dc.contributor.authorSurin Yooyongen_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2018-12-21T06:31:12Z
dc.date.accessioned2019-03-14T08:02:30Z-
dc.date.available2018-12-21T06:31:12Z
dc.date.available2019-03-14T08:02:30Z-
dc.date.issued2017-04-01en_US
dc.identifier.citationJournal of Food and Drug Analysis. Vol.25, No.2 (2017), 254-259en_US
dc.identifier.issn10219498en_US
dc.identifier.other2-s2.0-84973557287en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84973557287&origin=inwarden_US
dc.identifier.urihttp://repository.li.mahidol.ac.th/dspace/handle/123456789/41532-
dc.description.abstract© 2016 Calcium propionate has been widely used as a preservative in bakery and in bread. It is sometimes not carefully used, or a high concentration is added to preserve products. High consumption of calcium propionate can lead to several health problems. This study aims to develop a fast and simple semiquantitative method based on color complex formation for the determination of calcium propionate in a bread sample. A red–brown complex was obtained from the reaction of ferric ammonium sulfate and propionate anion. The product was rapidly formed and easily observed with the concentration of propionate anion >0.4 mg/mL. A high-performance liquid chromatography (HPLC) method was also developed and validated for comparison. Twenty-two bread samples from three markets near Bangkok were randomly selected and assayed for calcium propionate using the above two developed methods. The results showed that 19/22 samples contained calcium propionate >2000 mg/kg. The results of the complex formation method agreed with the HPLC method.en_US
dc.rightsMahidol Universityen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84973557287&origin=inwarden_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleFast and simple method for semiquantitative determination of calcium propionate in bread samplesen_US
dc.typeArticleen_US
dc.rights.holderSCOPUSen_US
dc.identifier.doi10.1016/j.jfda.2016.03.013en_US
Appears in Collections:Scopus 2016-2017

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