Committee on Additives, Beverages and Food Process-Related Analytes:Alcoholic Beverages
نویسندگان
چکیده
منابع مشابه
Committee on Additives, Beverages, and Food Process-Related Analytes.
There is a great need for updating the methods in the Flavor section of the Official Methods of Analysis of AOAC INTERNATIONAL. The majority of the methods listed employ techniques that are rarely used. New Associate Referees are to be recruited to propose modern and more reliable techniques to supplant outdate procedures. Researchers who have developed and validated methods appropriate to this...
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This study used the partial least squares (PLS) approach to examine the effect of corporate reputation on the customer loyalty of the Food and Beverages Industry in Nigeria. The data for this study were collected from the customers in Kano State Nigeria. Out of 250 distributed questionnaires, 212 usable questionnaires were returned. Before examining the effect of corporate reputation on the cus...
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Over-consumption of foods and beverages high in fat, sugar and salt content, associated with heightened risk for obesity and diet-related non-communicable diseases (NCDs), is one of the biggest public health problems facing the UK. It is not only a worry for people who suffer from limiting conditions such as diabetes, types of cancers, cardiovascular and coronary heart disease, but it is al...
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Ethanol and water are the main components of most alcoholIc beverages, although in some very sweet liqueurs the sugar content can be higher than the ethanol content. Ethanol (CAS Reg. No. 64-17-5) is present in alcoholic beverages as a consequence of the fermentation of carbohydrates with yeast. It can also be manufactured from ethylene obtained from cracked petroleum hydrocarbons. The a1coholi...
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ژورنال
عنوان ژورنال: Journal of AOAC INTERNATIONAL
سال: 1997
ISSN: 1060-3271,1944-7922
DOI: 10.1093/jaoac/80.1.113