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Résultats de la recherche - 14 results
Estimation of dietary aluminum exposure of the Belgian adult population: evaluation of contribution of food and kitchenware.
Adult Aluminum Belgium cooking environmental exposure Food Analysis Humans Abstract: An exposure assessment was performed to estimate the usual daily intake of aluminum (Al) via food and kitchenware in ...
Effect of household and industrial processing on levels of some pesticide residues in carrots
cooking, pasteurization and sterilization) was carried out on industrial pilot scale. Pesticides and the degradation products formed during processing were analyzed with GC – MS / MS and UHPLC – MS / MS. The ...
Determination and use of processing factors for pesticide residues after processing of fruit and vegetables: carrot, celery, spinach, melon
The content of pesticide residues in fruit and vegetables is influenced by washing, peeling and cooking. Processing factors, reflecting the change in concentration of these residues following ...
A consecutive infection with two Toxoplasma gondii strains can affect the parasitic load in tissues of experimentally infected pig s
Publication Type: Scientific poster, presentation or proceeding Authors: M Jennes; Verhelst,D.; Pierre Dorny; Katelijne Dierick; Melkebeek,V.; Cox,E.; Cooke,B.; Gottstein; Dobbelaere,D; Innes,I.; ...
Prevalence and levels of Bacillus cereus emetic toxin in rice dishes randomly collected from restaurants and comparison with the levels measured in a recent foodborne outbreak.
observed in cooked rice dishes were low (approximately 4 ng/g of food). However, since little is known yet about the potential chronic toxicity of cereulide, one needs to be very careful and vigilant. Health ...
Modelling aluminium leaching into food from different foodware materials with multi-level factorial design of experiments.
Volume 29, Issue 8, p.1322-33 (2012) Keywords: Aluminum Aluminum Compounds Beverages Ceramics Cooking and Eating Utensils Diffusion Food Contamination Food Packaging Hot Temperature Humans Hydrogen-Ion ...
Processing factors of several pesticides and degradation products in carrots by household and industrial processing
washing, the residual concentrations were below 5 ppb. However it was observed that the level of pesticide residues was not reduced by microwave cooking. The pesticide residues remaining after previous ...
Concentration of pesticides before and after washing, peeling, cooking and sterilisation
Publication Type: Scientific poster, presentation or proceeding Authors: A. Bonnechère; WIV-ISP Source: Tuesday Seminar, Issue Scientific Institute of Public Health (2012) Keywords: pesticide Pesticides Processing factor transformation Service: Éléments ...
Determination of the migration of primary aromatic amines from polyamide kitchenware using UPLC-MS/MS
years, the use of plastic utensils, such as turners, whisks and spoons for cooking and frying has increased because they are cheap, unbreakable, resistant to high temperature and do not scratch other ...
Expert judgement in a risk assessment model for Salmonella spp. in pork: the performance of different weighting schemes.
variables (=variables from the experts’ area of expertise for which the true values were known to the analyst). Subsequently different weighting schemes or “decision makers” (DM s) were applied using Cooke ...