Total protein methods and their potential utility to reduce the risk of food protein adulteration

Comprehensive Reviews in Food Science and Food Safety

Volumn 9, Issue 4, 2010, Pages 330-357

  Moore, Jeffrey C ^a   DeVries, Jonathan W ^b   Lipp, Markus ^a   Griffiths, James C ^a   Abernethy, Darrell R ^c  

^a UNITED STATES PHARMACOPEIA   (United States)

^b US Pharmacopeial Convention's Food Ingredients Expert Committee   (United States)

^c CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL PERFORMANCE; COMPOSITIONAL VARIABILITY; FOOD INGREDIENTS; FOOD PROTEINS; KJELDAHL; LOW DEGREE; MATRIX; NITROGEN CONTENT; POTENTIAL UTILITY; PROTEIN MEASUREMENT; PUBLIC HEALTH; REFERENCE MATERIAL; TOTAL NITROGEN; TOTAL PROTEIN;

FOOD PRODUCTS; HEALTH RISKS; MELAMINE FORMALDEHYDE RESINS; SUPPLY CHAINS;

PROTEINS;

EID: 77955838337     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2010.00114.x     Document Type: Review

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