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There are exceptions, however, such as the sampling of nut products for the presence of aflatoxins, which stipulate a primary sample size related to the size of the consignment – with associated requirements for initial homogenisation to produce a smaller sample to be sent for analysis. The Food Safety Act 1990 [1] affords a right for defence ...
The earliest food composition tables were based solely on chemical analyses of food samples, which were mostly undertaken specifically for the tables. However, as the food supply has evolved, and with the increasing demand for nutritional and related components, it has become more difficult for compilers to rely only on chemical analysis when ...
Sample preparation may involve dissolution, extraction, reaction with some chemical species, pulverizing, treatment with a chelating agent (e.g. EDTA), masking, filtering, dilution, sub-sampling or many other techniques. Treatment is done to prepare the sample into a form ready for analysis by specified analytical equipment.
A measurement system analysis (MSA) is a thorough assessment of a measurement process, and typically includes a specially designed experiment that seeks to identify the components of variation in that measurement process. Just as processes that produce a product may vary, the process of obtaining measurements and data may also have variation ...
The preparation of certified reference materials is described in general in ISO Guide 17034 [16] and in more detail in ISO Guide 35. [17] Preparation of biological reference standards is described in WHO Guidance. [9] General steps required in production of a certified reference material typically include: [17] Collection or synthesis of material
The Dumas technique has been automated and instrumentalized, so that it is capable of rapidly measuring the crude protein concentration of food samples. This automatic Dumas technique has replaced the Kjeldahl method as the standard method of analysis for nutritional labelling of protein content of foods (except in high fat content foods where ...
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Traditionally, food companies would send food samples to laboratories for physical testing. Typical analyses include: moisture (water) by loss of mass at 102 °C; protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods; total fat, traditionally by a solvent extraction, but often now by secondary methods such as NMR