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Zoekresultaten - 57 results
Proteomic detection as an alternative for the quantification of Staphylococcus aureus enterotoxins
identification identify Immunoassay IS matrix Meat method methods microorganism milk ON outbreak Peptides poisoning prevention PROCESSES protein purification Quantification RANGE Sample Samples Selection specific ...
Determination of caramel colorants' by-products in liquid foods by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).
colours and are transferred to the processed food. These contaminants are known to have a toxicological profile that may pose health risks. Hence, to characterise THI, 2- and 4- MI and 5- HMF levels in ...
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 ...
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. ...
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
ON Potato PROCESSES Science symposium variables Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Acrylamide Acrylamide Acrylamide ...
Management of acrylamide analysis in foodstuffs
Publication Type: Scientific poster, presentation or proceeding Authors: Philippe Szternfeld Source: EURL-PC workshop, Denmark (2018) Keywords: Acrylamide food foodstuff processing contaminants ...
Food contamination with pyrrolizidine alkaloids: the expected and the unexpected
levels up to 557,000 ng/g. An original approach enabled us to demonstrate that only a part of the PA s/ PANO s contamination is transferred during the brewing process of (herbal) teas (15-25%). This ...
How safe are your infusions? Analysis of pyrrolizidine alkaloids in plant based products using UHPLC-MS/MS & highlighting of their transfer rate during brewing.
during the brewing process of (herbal) teas (15-25%). This transfer rate contrasts with the conventional strategy consisting of applying a dilution factor to the PA s concentration found in the dry plant ...
Food groups and risk of colorectal cancer
fruit, nuts, legumes, eggs, dairy, fish, red meat, processed meat and sugar-sweetened beverages with risk of colorectal cancer (CRC). We conducted a systematic search in PubMed and Embase for prospective ...
Consumption of ultra-processed food products and diet quality among children, adolescents and adults in Belgium
Belgium Food intake NUTRITION ultra-processed food Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Service: Information sanitaire ...