Results 11 to 20 of about 6,488 (258)

Current progress and the development of food contaminants standards in China [PDF]

Zhongguo shipin weisheng zazhi, 2020
Food contaminant standards are an important way to control food contamination and ensure food safety. After more than 30 years of development, our food contaminant standards have been continuously improved, which have played an important role in ...
Yi SHAO, Yongning WU
doaj   +2 more sources

Metal-organic frameworks for food contaminant adsorption and detection [PDF]

Frontiers in Chemistry, 2023
Metal-organic framework materials (MOFs) have been widely used in food contamination adsorption and detection due to their large specific surface area, specific pore structure and flexible post-modification.
Xueqi Guo, Lili Wang, Linjie Wang, Qingzhen Huang, Lijuan Bu, Qiang Wang   +5 more
doaj   +2 more sources

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

Foods, 2020
Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks.
Farrah Aida Arris, Vincent Tiang Soon Thai, Wan Nabilah Manan, Mohd Shaiful Sajab   +3 more
doaj   +2 more sources

Synthesis of Magnetic Core–Shell Materials and Their Application in Detection of Food Contaminants

Foods
Food contamination poses a significant global public health challenge, necessitating the accurate detection of hazardous substances within complex food matrices.
Jing Cao, Huilin Li, Jingjing Cui, Mengmeng Gao, Jingming Sun, Mingfei Pan   +5 more
doaj   +2 more sources

Combined Contaminant Levels from Local Harvested Food Items in the Norwegian–Finnish–Russian Border Region [PDF]

Resources
This paper presents the results of a multidisciplinary study with the aim of assessing the potential combined risk from consuming locally harvested food products in the Euro-Arctic region of Norway, Finland, and Russia.
Anna Nalbandyan-Schwarz, Kristine Bondo Pedersen, Anita Evenset, Eldbjørg Heimstad, Torkjel M. Sandanger, Päivi Myllynen, Arja Rautio   +6 more
doaj   +2 more sources

Evaluation of effectiveness aqueous extract for some leaves of wild edible plants in Egypt as anti-fungal and anti-toxigenic

Heliyon, 2021
Plants are one of a prefect source of natural effective compounds that have antimicrobial, and other activities. This study investigated the activity of the aqueous extract for three wild edible plants (Sonchus oleraceus, Cichorium pumilum, and Portulaca
Tarek A. El-Desouky
doaj   +1 more source

A comparative study on the contaminant risk management between China and the European Union

Zhongguo shipin weisheng zazhi, 2023
ObjectiveThis study aimed to compare the contaminant standards system and risk management between China and the European Union （EU） and provide evidence and reference for revising and improving our general standards of contaminants and toxins in food ...
LIANG Shiyuan, GUO Ge, WANG Jun, SHAO Yi
doaj   +1 more source

PATULIN IN APPLE FRUITS: II. EFFECT OF APPLE TREATMENTS WITH SOME CHEMICAL SANITIZERS ON PATULIN PRODUCTION BY Penicillium expanusm [PDF]

Journal of Food and Dairy Sciences, 2009
Penicillium expansum is a wide spread fungi found on apples that causes fruit decay and may lead to production of a toxic secondary metabolite, basically patulin.
K. H. Tolba, H. Amra, Thoraya M. Abd EL- Ghani   +2 more
doaj   +1 more source

Detection and Quantification of Acrylamide in Second Trimester Amniotic Fluid Using a Novel LC-MS/MS Technique to Determine Whether High Acrylamide Content during Pregnancy Is Associated with Fetal Growth

Biology, 2023
Introduction: Acrylamide, an organic compound, is, chemically speaking, a vinyl-substituted primary amide. It is produced industrially, principally as a precursor to polyacrylamides, for use in such products as plastics and cosmetics. This same compound,
Nikolaos Vrachnis, Nikolaos Loukas, Nikolaos Antonakopoulos, Niki Maragou, Marios Kostakis, Aliki Tsakni, Dionysios Vrachnis, Despina Vougiouklaki, Nikolaos Machairiotis, Arhodoula Chatzilazarou, Dimitra Houhoula, Rozeta Sokou, Sofoklis Stavros, Peter Drakakis, George Mastorakos, Zoi Iliodromiti   +15 more
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PATULIN IN APPLE FRUITS: I. SURVEY OF PATULIN IN DIFFERENT EGYPTIAN APPLE VARIETIES [PDF]

Journal of Food and Dairy Sciences, 2009
Patulin is a secondary metabolite produced mainly in rotten parts of apples by a wide range of fungi. Due to its mutagenic, teratogenic nature and possible health risks to consumers, many countries have regulations to reduce the level of patulin in apple
K. H. Tolba, Thoraya A. Mohemad, H. Amra
doaj   +1 more source