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Information × Registration Number 0221U102544, 0119U000231 , R & D reports Title Conduct the accuracy of methods for determining synthetic ingredients in meat and dairy products popup.stage_title Head Bodnarchuk Oksana V., Доктор технічних наук Registration Date 05-02-2021 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2  The method of sample preparation and conditions for measuring preservatives (benzoic and sorbic acids) to the standard ISO 9231 (IDF 139): 2015 for complex protein-fat matrices on the example of sour milk cheese, condensed milk, processed cheese have been improved. A modified method for determining the sorbic acid content of meat products such as smoked sausage has been developed. The method of sample preparation and conditions for simultaneous measurement of sweeteners on the example of aspartame and saccharin in complex protein-fat matrices on the example of yogurts with fruit fillings and dairy desserts have been improved. Improved method of sample preparation and conditions for measuring the content of dyes in complex protein-fat matrices on the example of E110 (yellow "sunset") and E124 (Ponceau 4 R) in yogurts with fruit fillings and on the example of E124 (Ponceau 4 R) in m ' clear minced meat. Product Description popup.authors Bodnarchuk Oksana V Vakulenko Mykola M Lystopad Phedir K Nasirova Guzel F Petrov Philip I Yakubenko Olga B popup.nrat_date 2021-02-05 Close