Results 31 to 40 of about 172,300 (158)
Diathermy smoke: hazardous to health? [PDF]
, 2013 The heat used in electrocautery causes cells to boil and explode, or simply dry up, producing a gaseous by-product known as diathermy smoke. This smoke may have mutagenic and carcinogenic potential, similar to that of cigarette smoke (Spearman et al ...
Brown, Steven, Dunn, Lynda
core +1 more source
Ingredients and additives in tobacco products
Tobacco Prevention and Cessation, 2016 Tobacco smoke contains numerous toxic and carcinogenic substances. Some are naturally present, but many are added during manufacturing or are formed during combustion of the product.
Martina Pötschke-Langer
doaj +1 more source
Scientific Opinion on the Safety of smoke flavour Primary Product Zesti Smoke Code 10 ‐ 2011 Update
EFSA Journal, 2011 The EFSA CEF Panel updated the safety assessment of the smoke flavouring Primary Product Zesti Smoke Code 10 based on evaluation of a new 90‐day dietary rat toxicity study.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Regulatory Mechanisms in Biosystems, 2022 Attractive and repellent properties of many household chemicals may be used to combat synantrophic insects, such as cockroaches. In the natural environment, Shelfordella lateralis (Walker, 1868) (Blattodea, Blattidae) lives in the area spanning Central ...
O. V. Parhomenko +3 more
doaj +1 more source
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINIAN DRY SMOKED GOAT MEAT
The Journal "Agriculture and Forestry", 2022 The volatile flavour compounds of Herzegovinian dry smoked goat meat were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). A total of 97 volatile compounds were identified and quantified which belonged to several chemical groups: phenols (75.12%), aromatic hydrocarbons (17.47 ...
Begić, Munevera +3 more
openaire +2 more sources
Scientific Opinion on Safety of smoke flavour ‐ Primary Product – AM 01
EFSA Journal, 2010 This opinion concerns the safety of the smoke flavouring Primary Product AM 01. The Panel noted the shortcomings in the provided analytical data for the characterisation.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Scientific opinion on Prosmoke BW 01
EFSA Journal, 2022 The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of Prosmoke BW 01 as a new smoke flavouring primary product, in accordance with Regulation (EC) No 2065/2003. Prosmoke BW01 is produced by pyrolysis of beechwood (
EFSA Panel on Food Additives and Flavourings (FAF) +29 more
doaj +1 more source
Scientific Opinion on the safety of smoke flavour Primary Product Scansmoke R909
EFSA Journal, 2010 This opinion concerns the safety of the smoke flavouring Primary Product Scansmoke R909. The Panel considered the technical and analytical data provided acceptable to characterise the Primary Product and to demonstrate its batch‐to‐batch variability and ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Dietary Exposure Calculator Smoke Flavouring
, 2016 <p>The calculator implements Smoke Flavouring Theoretical Added Maximum Daily Intake (SMK-TAMDI) and the Smoke Flavouring EPIC model (SMK-EPIC) methods suitable for assessing the dietary exposure to smoke flavourings based on Normal and Upper use ...
Arcella, Davide +3 more
core +1 more source
Expectations and changing attitudes of bar workers before and after the implementation of smoke-free legislation in Scotland. [PDF]
, 2007 BACKGROUND: In Scotland on March 26, 2006 a comprehensive prohibition on smoking in all enclosed public places was introduced. This study examines bar workers' attitudes towards a smoke-free working environment.
Petticrew, Mark +33 more
core +2 more sources