Food Analysis pp 351-365 | Cite as

Analysis for Extraneous Matter

  • Hulya Dogan
  • Bhadriraju Subramanyam
  • John R. Pedersen
Part of the Food Analysis book series (FSTS)


Analysis for extraneous matter is an important element both in the selection of raw materials for food manufacturing and for monitoring the quality of processed foods. The presence of extraneous material in a food product is unappealing and can pose a serious health hazard to the consumer. It also represents lack of good manufacturing practices and sanitary conditions in production, storage, or distribution. The presence of extraneous materials in the product ingredients may render the final product adulterated and not suitable for human food.


Wheat Kernel Extraneous Material Single Kernel Characteristic System Extraneous Matter Fragment Count 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Hulya Dogan
    • 1
  • Bhadriraju Subramanyam
    • 1
  • John R. Pedersen
    • 1
  1. 1.Department of Grain Science and IndustryKansas State UniversityManhattanUSA

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