Determination of sources of sulfur dioxide in confectionery
https://doi.org/10.20914/2310-1202-2018-4-203-208
Abstract
About the Authors
N. B. KondratyevRussian Federation
Dr. Sci. (Engin.), chief researcher, department of modern methods for assessing the quality of confectionery, Electrozavodskaya, 20, 3, Moscow, 107023, Russia
E. V. Kazantsev
researcher, department of modern methods for assessing the quality of confectionery, Electrozavodskaya, 20, 3, Moscow, 107023, Russia
M. V. Osipov
Cand. Sci. (Engin.), leading researcher, department of modern methods for assessing the quality of confectionery, Electrozavodskaya, 20, 3, Moscow, 107023, Russia
O. S. Rudenko
Cand. Sci. (Engin.), senior researcher, department of modern methods for assessing the quality of confectionery, Electrozavodskaya, 20, 3, Moscow, 107023, Russia
E. N. Krylova
Cand. Sci. (Engin.), senior researcher, department of modern methods for assessing the quality of confectionery, Electrozavodskaya, 20, 3, Moscow, 107023, Russia
References
1. Hui Y., Evranuz E.O. Handbook of Vegetable Preservation and Processing. UK, CRC Press, 2015. 970 p.
2. Schroeter L.C. Sulphur dioxide: Application in Foods, Beverages, and Pharmaceuticals. UK, Pergamon Press, 2015. 356 p.
3. Lim H.-S., Park S.-K., Kim S.-H., Song S.-B. et al. Comparison of four different methods for the determination of sulfites in foods marketed in South Korea. Journal of Food Additives & Contaminants: Part A. 2014. vol. 31. no. 2. pp. 187–196.
4. Murlykina N.V., Murlykina M.V. Application of infrared spectroscopy for quantitative analysis of new food emulsifiers. Ukrainian Food Journal. 2015. vol. 4. no. 2. pp. 299–308.
5. Rajnik V.V., Egorova M.I. Sulfur dioxide – a source of chemical hazards of sugar. Aktual'nye voprosy nutriciologii, biotekhnologii i bezopasnosti pishchi [Topical issues of nutrition, biotechnology and food safety: materials of the All-Russian conference of young scientists with international participation]. Moscow, Federal Research Center for Nutrition, Biotechnology and Food Safety, 2017. pp. 282–286. (in Russian).
6. Zizevskikh O.V., Minaeva A.V. Determination of sulfur dioxide in dried fruit by potentiometric and coulometric titration methods. Nauka i obrazovanie XXI veka [Science and education of the XXI century: a collection of articles of the International Scientific and Practical Conference]. Ufa, Aeterna, 2014. pp. 6–7.
7. Kondrat'ev N.B., Kazancev E.V., Savenkova T.V. Determination of sulfur dioxide content in raw materials, semi-finished products and confectionery. Konditerskoe i hlebopekarnoe proizvodstvo [Confectionery and bakery production]. 2018. no. 7–8. pp. 18–19. (in Russian).
8. Kazancev E.V., Kondrat'ev N.B., Belova I.A., Petrova N.A. On the determination of sulfur dioxide in confectionery. Pishchevaya promyshlennost' [Food industry]. 2018. no. 7. pp. 26–28. (in Russian).
9. Pilipenko T.N., Nevpryaga P.Yu. Investigation of the quality of products containing preservative - sulfur dioxide, E220. Pishchevaya promyshlennost' [Food industry]. 2016. no. 11–3(40). pp. 131–132. (in Russian).
10. Qin G., Wu M., Wang J., Xu Z. et al. Sulfur Dioxide Contributes to the Cardic and Mitochondrial Dysfunction in Rats. Toxicological Sciences. 2016. vol. 151. no. 2. pp. 334–46.
11. Lien K., Hsieh D., Huang H., Wu C. et al. Food safety risk assessment for estimating dietary intake of sulfites in the Taiwanese population. Journal of Toxicology Reports. 2016. vol. 3. pp. 544–551.
Review
For citations:
Kondratyev N.B., Kazantsev E.V., Osipov M.V., Rudenko O.S., Krylova E.N. Determination of sources of sulfur dioxide in confectionery. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(4):203-208. (In Russ.) https://doi.org/10.20914/2310-1202-2018-4-203-208