High impact information on Food Analysis

• Population estimates of folate intake from food analyses [1].
• For 3-day diet diary with food analysis, protein r = 0.89, fat r = 0.90 and for reported protein intake with serum prealbumin r = 0.74, with urinary urea nitrogen r = 0.87 [2].
• Silver-ion reversed-phase comprehensive two-dimensional liquid chromatography combined with mass spectrometric detection in lipidic food analysis [3].
• In addition, the use of Prussian Blue in the development of biosensors for food analysis has captured the interest of many research groups and led to improved methods for the detection of glutamate, galactose, alcohol, fructosyl amine, formate, lysine and oxalate [4].
• We evaluated the method with model solutions containing: arabinose and co-eluting xylose, fructose, glucose, sucrose and salicin (internal standard) and found it suitable for processed food analysis [5].

Associations of Food Analysis with chemical compounds

• Acrylamide analysis: assessment of results from six rounds of Food Analysis Performance Assessment Scheme (FAPAS) proficiency testing [6].
• Food prepared according to these menus was chemically analyzed at the Food Analysis Laboratory Control Center at Virginia Polytechnic Institute and State University, Department of Biochemistry, Blacksburg [7].
• A comparison of the daily intakes of As, Ca, Cd, Cu, Fe, Hg, K, Mg, Mn, Na, P, Se and Zn from the composite USDIET-I shows excellent to good agreement with FDA TDS values calculated from results of single food analyses [8].
• Enhancement of ethylenethiourea recoveries in food analyses by addition of cysteine hydrochloride [9].
• Results are presented from an NMKL (Nordic Committee on Food Analysis) collaborative study of a method for the determination of cholecalciferol (vitamin D3) in foods [10].

References