Zoekresultaten - 10 results

Discrimination of three genetically close Aspergillus species by using high resolution melting analysis applied to indoor air as case study.

highly accurate determination of the difference in melting temperature of the obtained amplicon. In this study, we provide a proof-of-concept for this approach, using a dye adapted version of our ...

Evaluation of the migration of chemicals from baby bottles under standardised and duration testing conditions.

A Chem Anal Control Expo Risk Assess, Volume 33, Issue 5, p.893-904 (2016) Keywords: Animals Belgium Bottle Feeding Detergents Diffusion European Union Food Contamination Hot Temperature Materials Testing ...

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 ...

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 ...

Tea brewed in traditional metallic teapots as a significant source of lead, nickel and other chemical elements.

potential of migration at boiling point temperature for different contact periods. Multi-elementary analysis was carried out by inductively coupled plasma-atomic emission spectrometry (ICP- AES). It was ...

Follow-up of the Bacillus cereus emetic toxin production in penne pasta under household conditions using liquid chromatography coupled with mass spectrometry.

/g and cereulide production of about 500 ng/g already after 3 days of storage at 25 °C. Interestingly, a constant increase of the toxin was noticed during incubation at ambient temperature storage: 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 ...

Determination of acrylamide levels in selected foods in Brazil

Sample Samples Temperature VALIDATION variation Abstract: Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide ...

Influence of storage practices on acrylamide formation during potato frying

composition France Frying Human Increase IS n Netherlands ON parameters Potato Practice PRACTICES production Reconditioning reducing reducing sugar Reduction result risk STORAGE Storage temperature Storage time ...

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