Zobrazeno 1 - 9
of 9
pro vyhledávání: '"D. C. Egberg"'
Publikováno v:
Journal of the American Oil Chemists' Society. 56:746-750
A soybean oil, a hydrogenated vegetable frying shortening and an animal-vegetable shortening were heated at 190 C for 8 hours each day for 4 days with and without the frying of potatoes. Samples were taken periodically and analyzed for various change
Publikováno v:
Journal - Association of Official Analytical Chemists. 62(6)
A high pressure liquid chromatographic (HPLC) method for determining 5 common carbohydrates in food products was evaluated. Reproducibility data were generated showing a relative standard deviation of 2.8%. Recovery studies on a variety of foods gave
Autor:
W. E. PARHAM, D. C. EGBERG, Y. A. SAYED, R. W. THRAIKILL, G. E. KEYSER, M. NEU, W. C. MONTGOMERY, L. D. JONES
Publikováno v:
Chemischer Informationsdienst. 7
Autor:
D C, Egberg
Publikováno v:
Journal - Association of Official Analytical Chemists. 62(5)
A collaborative study was conducted comparing a semiautomated colorimetric niacin method with a manual colorimetric and a microbiological method for 10 food products. Seven laboratories used the microbiological method, 7 laboratories used the manual
Publikováno v:
Journal - Association of Official Analytical Chemists. 60(1)
A simple method employing simultaneous extraction and oxidation has been developed for the semiautomated determination of ascorbic and dehydroascorbic acids in food products. Recovery studies were conducted on ready-to-eat breakfast cereals and both
Autor:
D C, Egberg
Publikováno v:
Journal - Association of Official Analytical Chemists. 62(5)
A collaborative study was conducted comparing a semiautomated riboflavin method with a manual riboflavin method for 10 food products. Six laboratories provided results from the semiautomated method and 16 laboratories used the manual technique. The s
Autor:
W. E. Parham, D. C. Egberg
Publikováno v:
Chemischer Informationsdienst. 3
Publikováno v:
Chemischer Informationsdienst. 4
Publikováno v:
Chemischer Informationsdienst. 4