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Assay of insecticides and herbicides in fats and oils
Author(s) -
Cook J. W.
Publication year - 1963
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02633704
Subject(s) - edible oil , food products , pesticide , biochemical engineering , pesticide residue , residue (chemistry) , wax , microbiology and biotechnology , environmental science , chemistry , food science , biology , engineering , agronomy , organic chemistry
Types of residue and methods data required in the establishment of pesticide tolerances in food products is discussed. Emphasis will be on those products and methods involving fats and oils. A summary of some of the current research efforts in FDA in methodology for pesticidal residues in food products is given. These methods are in the nature of screening or sorting techniques which identify and determine a number of different chemicals in a single analysis. Adequate separation of these chemicals from the fats, oils, and waxes of food products is often the most difficult step in methods development.