MANUAL OF METHOD OF FOOD ANALYSIS
- Food Additives – Definition
- Preservatives
- Benzoic Acid
- Benzoic Acid and Sorbic Acid
- p – Hydroxy Benzoic Acid
- Sulphur Dioxide
- Nitrate and Nitrite in Foods
- Propionic acid and Acetic Acid
- Diethyl Carbonate in Wines
- Salicylic Acid
- Borates in Foods
- Non Nutritive Sweeteners
- Saccharin
- Dulcin
- Cyclamate
- Aspartame
- Acesulphame
- Qualitative Method: Thin-layer Chromatographic detection of acesulfame saccharin and cyclamate
- Quantitative method: Analysis of Acesulfame by High Pressure Liquid Chromatography
- Determination of Acesulphame – K, Aspartame and Saccharin by HPLC
- Determination of Caffeine, Benzoate and Saccharin by High Performance Liquid Chromatography Natural colours
- Identification of Natural Colours
- Isolation and Estimation of synthetic Food Colours
- Oil Soluble colours
- Oil Soluble Dyes (Sudan Red) in Capsicum and Turmeric
- Antioxidants
- Antioxidants by High Performance Liquid chromatography
- Emulsifiers, Stabilizers and Thickeners
- Flavours and Flavour Enhancers
- Quinine
- Imidazole in Caramel
- Detection of Brominated Vegetable Oil in Soft Drinks
- Detection of Magnesium Carbonate in Pan masala / Gutka
- Determination of Aluminum in Lake Colours