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Microbiological safety of aged meat.

to a description of the different stages, data were collated on key parameters (time, temperature, pH and a) using a literature survey and questionnaires. The microbiological hazards that may be ...

Multi-dye residue analysis of triarylmethane, xanthene, phenothiazine and phenoxazine dyes in fish tissues by ultra-performance liquid chromatography-tandem mass spectrometry.

separated within only 12min on a C18 BEH column using 1mM ammonium acetate in water at pH 4.5 and acetonitrile as mobile phases at a flowrate of 0.4mLmin(-1). The presented method was validated as defined by ...

Migration of 18 trace elements from ceramic food contact material: influence of pigment, pH, nature of acid and temperature.

Acids Ceramics food Hydrogen-Ion Concentration Spectrum Analysis Temperature Trace Elements Abstract: The effect of pH, nature of acid and temperature on trace element migration from ceramic ware treated ...

The occurrence and formation of benzene in foodstuffs

At low pH, hydroxyl radicals are supposed to be the key intermediate for this oxidative mechanism.This paper studied the occurrence and formation of benzene in foodstuffs. Therefore, a sensitive ...

Characterization of the TiO2 E171 food additive

Spalla approach was applied. It electrosterically stabilizes the (nano)materials, dispersed by sonication, using BSA at a pH determined by zeta potential measurement. Dispersion efficiency was examined by ...

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