Browsing by Author "Somapala,E. G"

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    Chemical and microbiological contaminants and preservatives in commercially available tomato sauces
    (Institute of Chemistry Ceylon, 2019-05) Iqbal,F.N; Somapala,E. G; Perera,M; Deraniyagala,S.P
    Tomato sauces are a part of the processed food industry which is currently amongst the fastest growing both for consumption and export making it a highly profitable industry. The present work was aimed to determine microbiological and some chemical parameters of commercially available tomato sauces.
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    Spectrophotometric determination of nitrite content in processed chicken products
    (Institute of Chemistry Ceylon, 2019-05) Somarathne,W. R. P; Chilki, K. K. D; Jayatissa,R. M. K. P; Nishadya,S. M. S; Anuththara, G. V. D; Illangakoon,M. S. A; Somapala,E. G; Udawatte,C. S
    Nitrites are used as preservatives in processed meat. Although they are beneficial and safe at permitted levels, they can be carcinogenic when used in excess. Large doses of nitrites can also lead to a condition known as methemoglobinemia. The aim of this study is to determine whether the nitrite content in four locally available brands of processed chicken products are within the permitted levels.