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Résultats de la recherche - 18 results

Strategies to detect unauthorized genetically modified organisms in food and feed chain

thoroughly assessed via several unprocessed and processed food/feed matrices, this strategy represents a key tool, easily implementable by the enforcement laboratories. With the aim to even more simplify the ...

A proteomics approach for the quantification of Staphylococcus aureus enterotoxins a and b in several matrices using uplc-msms analysis.

the spiked meat. We are in the process of method validation where we will determine linearity, matrix effect, repeatability, trueness, recovery, LOD and LOQ of the method. We developed and are ...

Sodium reduction and the correction of iodine intake in Belgium: Policy options.

problems has been developed. While specific salt reduction targets for processed foods are still under discussion using a consensus approach with industry, an agreement was signed between the bakery sector ...

Average daily nitrate and nitrite intake in the Belgian population older than 15 years.

Vegetables Abstract: The aim of this study was to assess the dietary intake of nitrate and nitrite in Belgium. The nitrate content of processed vegetables, cheeses and meat products was analysed. These data ...

The occurrence and formation of benzene in foodstuffs

process contamination and the oxidative decarboxylation of benzoic acid in the presence of ascorbic acid and metal ions. Benzoate salts and ascorbic acid may be naturally present or added as food additives. ...

A theoretical introduction to "combinatory SYBRGreen qPCR screening", a matrix-based approach for the detection of materials derived from genetically modified plants.

Genetically Modified polymerase chain reaction Abstract: The detection of genetically modified (GM) materials in food and feed products is a complex multi-step analytical process invoking screening, ...

Lessons learned from the management of a national outbreak of Salmonella ohio linked to pork meat processing and distribution.

contaminated during the evisceration process because of contaminated equipment and uncontrolled environmental conditions. This study highlights the importance of a centralized surveillance laboratory in the ...

Optimization of the blanching process to reduce acrylamide in fried potatoes

Potato PROCESSES PRODUCTS reducing reducing sugar Reduction Response surface methodology study sugar Temperature time WATER Abstract: A central composite design was used to study the effect of blanching ...

Comparison of potato varieties between seasons and their potential for acrylamide formation

that potato growers and the potato-processing industry are confronted with some harvests that are more prone to acrylamide generation than others owing to climatological variability, thus confirming the ...

Selection criteria for potato tubers to minimize acrylamide formation during frying

n ON parameters Potato PROCESSES reducing reducing sugar SCREENING Size Soil STORAGE Storage time study sugar survey time Tuber size Type Underwater weight varieties variety Weight Abstract: A number of ...

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