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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Validation of UPLC method on the determination of formaldehyde in smoked meat products

Junke LiCollege of Food Engineering, LuDong University, Yantai, ChinaCorrespondence[email protected]
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Min WangCollege of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, ChinaView further author information

Qiyi LiuCollege of Food Engineering, LuDong University, Yantai, ChinaView further author information

Yawei ZhangCollege of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, ChinaView further author information

Zengqi PengCollege of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, ChinaView further author information

Pages 1246-1256 | Received 30 Oct 2017, Accepted 18 May 2018, Published online: 29 Jun 2018

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https://doi.org/10.1080/10942912.2018.1479714
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Citations (8)

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Articles from other publishers (8)

Rebeca Cruz, M. Madalena C. Sobral & Susana Casal. 2024. Functional Meat Products. Functional Meat Products 169 179 .

Hassan Anwar, Talha Anwar & Shamas Murtaza. (2023) Review on food quality assessment using machine learning and electronic nose system. Biosensors and Bioelectronics: X 14, pages 100365.
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Xinxuan Li, Yaohua Gao, Pinghua Deng, Xiaopu Ren & Shuang Teng. (2023) Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products. Molecules 28:13, pages 5143.
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Himshweta & Minni Singh. (2023) Nanosensor platforms for detection of milk adulterants. Sensors and Actuators Reports 5, pages 100159.
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Xiang-Rong Cheng, Jia-Hui Ma, Issoufou Amadou, Wei Zhao, Yu-Yao Chen, Chen-Xi Zhang & Bin Guan. (2022) Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. Food Chemistry, pages 134561.
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Mrinmoy Roy & B. K. Yadav. (2021) Electronic nose for detection of food adulteration: a review. Journal of Food Science and Technology 59:3, pages 846-858.
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HyunJeong Jung, SeHyeok Kim, KeunCheol Yoo & JaeHwan Lee. (2021) Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methods. Journal of Hazardous Materials 414, pages 125475.
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Ovidiu Tiţa, Adelina Maria Constantinescu & Mihaela Adriana Tiţa. (2020) Sources of pollutants and environmental factors protection in the meat processing industry. MATEC Web of Conferences 305, pages 00069.
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