English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The method for the determination of sodium carboxymethylcellulose (CMC) in various foods, based on the “Sanitary Inspection Guide”, was improved.Fat was removed from the sample by acetone extraction and the solution was centrifuged. The precipitate was dissolved in diluted ammonia water and treated with protease and pectinase to decompose protein and pectin, respectively, then CMC was precipitated selectively as Cu-CMC by addition of cupric sulfate solution. The precipitate was dissolved in alkaline solution and passed through a gel permeation chromatographic column (Toyopearl HW-60F, 1.5×30cm) with 0.1N ammonium buffer in order to remove low-molecular-weight substances which interfere with the determination of CMC. Finaly, CMC was determined by a colorimetric method using 2, 7-dihydroxynaphthalene solution. The recovery of CMC at the level of 0.2% was more than 70%, and the detection limit was as low as 0.004%.When CMC contents in commercial foods were determined by this method, milk beverage contained approximately 0.2% and cream powder contained 0.003%.

Improved Determination Method for Sodium Carboxymethylcellulose in Various Foods