Identification of two additives, locust bean gum (E-410) and guar gum (E-412), in food products by DNA-based methods

ISSN： 1464-5122

Source： Food Additives and Contaminants, Vol.21, Iss.7, 2004-07, pp. : 619-625

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy

By Flurer Cheryl L. Crowe John B. Wolnik Karen A.

Food Additives and Contaminants, Vol. 17, Iss. 1, 2000-01 ,pp. : 3-15

Taylor & Francis Ltd

Access to resources Recommend Favorite

DNA-based methods for food authentication

By Lockley A.K. Bardsley R.G.

Trends in Food Science and Technology, Vol. 11, Iss. 2, 2000-02 ,pp. : 67-77

Elsevier

Access to resources Recommend Favorite

Application of antibodies for the identification of polysaccharide gum additives in processed foods

By Pazur J. H. Li N.-Q.

Food Additives and Contaminants, Vol. 21, Iss. 11, 2004-11 ,pp. : 1027-1034

Taylor & Francis Ltd

Access to resources Recommend Favorite

Microstructure of Oil-in-water Low-fat Emulsions Containing Skim Milk Powder and Locust Bean Gum

By Ferragut V. Chiralt A.

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 7, 1996-07 ,pp. : 648-653

Academic Press

Access to resources Recommend Favorite

Guar Gum: A Miracle Therapy for Hypercholesterolemia, Hyperglycemia and Obesity

By Butt Masood Sadiq Shahzadi Naureen Sharif Mian Kamran Nasir Muhammad

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 4, 2007-05 ,pp. : 389-396

Taylor & Francis Ltd

Access to resources Recommend Favorite