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Zoekresultaten - 13 results
Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks.
Keywords: Aldehydes Cacao chocolate cooking Flavoring Agents Food Handling Gas Chromatography-Mass Spectrometry Mutagens Snacks Abstract: α,β-Unsaturated carbonyls are highly reactive and described as ...
Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks
(2024) Keywords: aromas chocolate Cocoa furan-2(5H)-one genotoxicity αβ-unsaturated carbonyls Abstract: α,β-Unsaturated carbonyls are highly reactive and described as structural alerts for genotoxicity. ...
Changes in household food and drink purchases following restrictions on the advertisement of high fat, salt, and sugar products across the Transport for London network: A controlled interrupted time series analysis
120.1) from HFSS products were also observed. Energy from chocolate and confectionery purchases was 19.4% (317.9 kcal, 95% CI 200.0 to 435.8) lower among intervention households than for the ...
The contribution of cacao consumption to the bioaccessible dietary cadmium exposure in the Belgian population
Toxicology, Volume 172 (2023) Keywords: bioaccessibility Cadmium chocolate consumption survey Abstract: Since 2019, EU limits apply to cadmium (Cd) concentrations in cacao-derived food products. The dietary ...
ESCAIDE 2022 Oral presentation: International outbreak of Salmonella Typhimurium linked to a chocolate factory in 2022: Belgian findings
Salmonella Typhimurium infections. Epidemiological and traceback investigations revealed a multi-country outbreak linked to chocolate products from a Belgian factory of an international brand. Microbiological ...
The nature of food promotions over one year in circulars from leading Belgian supermarket chains
poultry, fish and eggs (8.6%); cakes, sweet biscuits and pastries (8.1%); ready-made and convenience foods (8.0%); chocolate and sugar confectionery; energy bars and sweet toppings (7.7%) and cheeses (5.7%). ...
Validation of single particle ICP-MS for routine sizing and quantification of the fraction of silver nanoparticles in E174 food addititves and confectionery products
Nanomaterials; Food additives; E174; Silver Abstract: Silver (Ag) is a food additive (E174) approved by the European Commission to be used for the external coating of confectionery, for decoration of chocolates ...
Genotoxic evaluation of the liquids present in electronic cigarettes
assess the applicability of the in vitro tests for the e-liquid mixtures, three 2,3-pentanedione-containing e-liquids (i.e. Nutella Shake, Hyprtonic Mercedes, Miller’s Chocolate) and an e-liquid containing ...
Screening for nanoparticles in complex matrices within a regulatory framework: are we there yet?
coating of confectionery, for decoration of chocolates, and in liqueurs. It is commercially distributed in its pristine powder and sheet form, and in confectionary products. The presented work is part of ...
Determination of As, Asi, Cd, Pb, Cu and Zn in chocolate (PT-2017-NRL-TE-FASFC). Final report on the 2017 Proficiency Test organised by the National Reference Laboratory for Trace Elements in Food and Feed.
Keywords: 2017 AS Asi Cd chocolate Cu Pb proficiency test Zn Health Topics: Heavy metals Métaux lourds Service: Éléments traces et nanomatériaux Spoorelementen en nanomaterialen Trace elements and ...