Search results - 120 results
Optimization and validation of an analytical method for the quantification of short- and medium-chained chlorinated paraffins in food by gas chromatography-mass spectrometry
described food matrices via repeated analysis (n = 3) of samples fortified with SCCP 55.5%Cl and MCCP 57%Cl technical mixtures at two concentration levels and spiked lard samples from a recent European Union ...
Use of a Whole Genome Sequencing-based approach for Mycobacterium tuberculosis surveillance in Europe in 2017-2019: an ECDC pilot study.
complex (MTBC) strains. We evaluated the systematic use of a WGS-based approach for MTBC surveillance involving all European Union/European Economic Area (EU / EEA) countries and highlight the challenges ...
Food Chemistry, Function and AnalysisDNA Techniques to Verify Food Authenticity CHAPTER 8. GMO Detection and Identification Using Next-generation Sequencing
The application of these NGS approaches to biotech organisms created by genome editing techniques, which are currently not included in the scope of European Union (EU) legislation, is also discussed. ...
The Belgian health examination survey: objectives, design and methods.
similar surveys in other EU (European Union) member states. Health Topics: Health and disease monitoring Surveillance de la santé et des maladies Ziekten en gezondheid in kaart brengen Service: Mode de ...
Physicochemical Characterization of the Pristine E171 Food Additive by Standardized and Validated Methods.
for use as a food colorant in the European Union. The application of E171 in food has become an issue of debate, since there are indications that it may alter the intestinal barrier. This work applied ...
Towards a European health research and innovation cloud (HRIC)
Medicine, Volume 12, Issue 1 (2020) Abstract: The European Union (EU) initiative on the Digital Transformation of Health and Care (Digicare) aims to provide the conditions necessary for building a secure, ...
Physicochemical characterisation of several types of the E171 food additive
https://www.sciensano.be/en/biblio/physicochemical-characterisation-several-types-e171-food-additive
Abstract: The application of E171 (titanium dioxide) as a food additive has been an issue of debate in the European Union. A detailed physicochemical characterization of the E171 particles can objectify the ...
Open Lab Application for the Characterization of Nanomaterials by Transmission Electron Microscopy
more and more nanotechnology based products will become available in the European Union over the coming years, the European Commission (EC) has developed a Recommendation that provides a basis to ...
Physicochemical Characterisation of the E171 Food Additive
issue of debate in the European Union. A detailed physicochemical characterization of the E171 particles can objectify the discussions and is essential in the context of risk analysis. This work focuses ...
Nanomaterials for food applications: Analytical challenges and practical solutions for enforcing labeling of nanoingredients in food products in the European Union
food products in the European Union, Elsevier (2019) ISBN: 978-0-12-814130-4 Keywords: analysis electron microscopy Field-flow fractionation food Food Additives Ingredients labeling nanomaterials ...