Determination of monosodium glutamate in food

Golc-Wondra, A.; Skocir, E.; Prosek, M.

AGRIS

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Slovenian National AGRIS Centre, Biotechnical Faculty, University of Ljubljana

The fundamental mission of the Biotechnical Faculty is to provide university level, advanced professional, and postgraduate education, as well as to carry out scientific research and technical and consulting work concerning the sciences of living nature (biology, microbiology) as well as agriculture, forestry and fisheries (forestry, animal husbandry, agronomy) and the related production technologies (wood technology, food technology, biotechnology). The common denominator of all academic and scientific disciplines at the Biotechnical Faculty i [...]

Journal Article

Determination of monosodium glutamate in food [1994]

Golc-Wondra, A.; Skocir, E.; Prosek, M. (Kemijski institut, Ljubljana (Slovenia). Laboratorij za prehrambeno kemijo);

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Enzymatic and chromatographic methods(QTLC, HPLC, CE) for the determination of monosodium glutaminat (MSG) as food enhancer are described. Methods are given for determining MSG in different foods (meat, condiment, chips, soup, ect). Results are tabulated and some pictures are given. According to the price, short time consuming and precision QTLC was found to be the most usefull.

From the journal

Bitencevi zivilski dnevi (Slovenia)

Bibliographic information

Type:

Conference

In AGRIS since:

1995

Issue:

16

All titles:

"Determination of monosodium glutamate in food"@eng

Other:

"Summaries (En, Sl)"

"3 tables; 12 ill., 25 ref."

"Additives (Proceedings of the 16th Bitenc's Food Days and 1st Symposium of Food and Nutrition Professionals), Raspor, P. (University of Ljubljana, Biotechnical Faculty, Ljubljana (Slovenia). Department of Food Science and Technology).- Ljubljana (Slovenia), 1994. p. 169-184"