Food Additives & Contaminants最新文献

{"title":"Index of Keywords—Volume 24","authors":"","doi":"10.1080/02652030701748109","DOIUrl":"https://doi.org/10.1080/02652030701748109","url":null,"abstract":"accelerators, 1001 Acceptable Daily Intake (ADI), 113 acesulfame-K, 227 Acrylamide, 236, 242, 337, 343, 663 adenosine 50-triphosphate (ATP), 1292 aflatoxin biosynthesis, 1035, 1070 aflatoxin, 173, 1035, 1043, 1051, 1088, 1102, 1283 agar diffusion tests, 252 albumen, 26 alcoholic beverages and by-products, 685 algal toxins, 297 Allergen, 917 allergenicity, 917 Allium cepa test, 561 Allotment, 877 aminopentol, 416 Amitraz, 280 Ammelide, 1319 ammeline, 1319 amphipod, 917 Amplified fragment length polymorphisms (AFLPs), 1115 anabolic steroid, 258, 679 androgens, 1358 androsterone, 1326 animal feed, 1001, 1283 annual variation, 315 antibiotics, 14, 252, 351, 842 antimicrobial drug residues, 266 antimicrobial screening assay, 583 Antimony, 860 antioxidant from bamboo leaves (AOB), 242 apple juice, 630 Apple products, 1268 Apples, 1247, 149, 605 Apyap1, 1070 Aquaculture, 14 Aroma, 1306 Arsenic, 34, 447, 877 aspartame, 227 Aspergillus carbonarious, 1138 Aspergillus flavus, 1035, 1088, 1102 Aspergillus niger, 1154 Aspergillus parasiticus, 1070, 1088 Aspergillus section Nigri, 1148 Aspergillus tubingensis, 1154 Aspergillus, 1051, 1109, 1367 Attenuated total reflection, 721 average intake, 695 averantin, 1051 Axially viewed inductively coupled plasma optical emission spectrometry instrument (AX-ICP OES), 130 azole fungicide, 704","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"1 1","pages":"1410 - 1414"},"PeriodicalIF":0.0,"publicationDate":"2007-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83554929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"List of Referees—Volume 24","authors":"","doi":"10.1080/02652030701748075","DOIUrl":"https://doi.org/10.1080/02652030701748075","url":null,"abstract":"","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"39 1","pages":"1408 - 1409"},"PeriodicalIF":0.0,"publicationDate":"2007-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90160956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Distribution and elimination of fumonisin analogues in weaned piglets after oral administration of Fusarium verticillioides fungal culture","authors":"J. Fodor, K. Meyer, M. Riedlberger, J. Bauer, P. Horn, F. Kovács, M. Kovács, F. Kovács, M. Kovács","doi":"10.1080/02652030600762359","DOIUrl":"https://doi.org/10.1080/02652030600762359","url":null,"abstract":"","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"16 1","pages":"644 - 644"},"PeriodicalIF":0.0,"publicationDate":"2006-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81870903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Foreward","authors":"S. Kift","doi":"10.1080/02652030500070572","DOIUrl":"https://doi.org/10.1080/02652030500070572","url":null,"abstract":"This Special Issue, devoted to micro-credentials and qualifications for future work and learning in a disrupted world, is a welcome and critically timed contribution to educational theorising and practice internationally. COVID-19 has accelerated Industry 4.0’s pervasive labour market disruption. Digitisation’s efficiencies have been rapidly embraced and broadly up-scaled as a matter of necessity. Many industries and professions have fast tracked digitalisation to transform pre-pandemic business models for current and future sustainability. We have seen all education sectors – Kindergarten to Year 12 (K-12), vocational education and training/ further education (VET/FE) and higher education (HE) – digitise and digitalise to varying degrees in their rapid move to emergency remote teaching (Hodges et al., 2020). Robust evaluation will be needed to assess the efficacy of that pedagogical triaging – our well-intentioned ‘panic-gogy’ (Kamenetz, 2020) – to inform the quality and fitness-for-future-purpose of that online pivot. In the meantime, HE’s students and graduates emerge from 2020 wanting to support and apply their studies in a challenging job market that was already weakening pre-pandemic and has now worsened (for example in the Australian context, Social Research Centre, 2020), especially for young people. If that was not enough, significant and underlying issues of climate change, reconciliation with First Nations, demographic change and globalisation continue to have implications for equal and equitable participation in the full range of life opportunities, including in meaningful paid work. In brief, the context for this Special Issue is an international grand challenge writ very large.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"28 1","pages":"289 - 289"},"PeriodicalIF":0.0,"publicationDate":"2005-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82787199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Book review of Dictionary of Food Compounds with CD-ROM: Additives, Flavours and Ingredients. Edited by Shmuel Yannai (Chapman & Hall/CRC Press, London, UK, 2003), Pp. xvii + 1763. Price £396.00, ISBN 1-58-488-416-9","authors":"J. Gilbert","doi":"10.1080/02652030410001662039","DOIUrl":"https://doi.org/10.1080/02652030410001662039","url":null,"abstract":"","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"4 1","pages":"512 - 513"},"PeriodicalIF":0.0,"publicationDate":"2004-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85164184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Book reviews of Colour in Food — Improving Quality Edited by D. B. MacDougall (Woodhead, Cambridge, UK, 2002). Pp. xiii + 378. Price £120.00. ISBN 1-85573-590-3","authors":"J. Gilbert","doi":"10.1080/02652030310001647271","DOIUrl":"https://doi.org/10.1080/02652030310001647271","url":null,"abstract":"There are 22 contributors including the Editor from five countries principally from academia, although one contributor is from government and three from industry. The book is divided into 13 chapters segregated between ‘Part 1. Perceiving and measuring colour’ and ‘Part II. Colour control in food’. Perception of colour as part of the sensory assessment of food, is covered in Chapter 1. Chapters 3–5 deal with colour measurement, colour models and use of reflectance techniques for colour measurement of foods, respectively. Chapter 6 deals with the important area of colour sorting of foods, and as the authors are from an industrial company that manufactures sorting equipment, this chapter contains many practical examples of electronic sorting systems as well as their performance and limitations. Chapter 7 deals with the chemistry of food colour from a theoretical standpoint ranging from outlining pigments originating from browning to molecular orbital theory in relation to colour. Chapters 8–10 deal, respectively, with the colour of vegetables, meat and fruit in each case dealing with practical issues such as the effects of processing and storage on the stability of colour. Chapter 11 deals topically with genetic manipulation of crop plants to add value by enhancing pigment content. It leads naturally to the next chapter that deals with food colours as food additives, covering synthetic as well as natural colours. Although this chapter by American authors has some focus on US Food, Drug and Cosmeticapproved colours, it describes the Joint FAO/WHO Expert Committee on Food Additives status when relevant and presents a reasonable international view. Chapter 13 looks ahead at developments in natural colours, and the concluding chapter discusses calibrated colour-imaging analysis of food. Overall, this is a comprehensive text on food colour that has been well thought out and carefully structured — it makes a unique contribution to this area and will be valued as a reference text.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"30 1","pages":"302 - 303"},"PeriodicalIF":0.0,"publicationDate":"2004-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90774698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Additives Databook","authors":"J. Gilbert","doi":"10.1080/0265203031000107848","DOIUrl":"https://doi.org/10.1080/0265203031000107848","url":null,"abstract":"","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"26 1","pages":"619 - 619"},"PeriodicalIF":0.0,"publicationDate":"2003-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72741375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Estimated intake of the artificial sweeteners acesulfame-K, aspartame, cyclamate and saccharin in a group of Swedish diabetics","authors":"M. Alzin, S. Jahrl, H. Enghardt-Barbieri, L. Busk","doi":"10.1080/0265203X.2003.11432418","DOIUrl":"https://doi.org/10.1080/0265203X.2003.11432418","url":null,"abstract":"Few sweetener intake studies have been performed on the general population and only one study has been specifically designed to investigate diabetics and children. This report describes a Swedish study on the estimated intake of the artificial sweeteners acesulfame-K, aspartame, cyclamate and saccharin by children (0-15 years) and adult male and female diabetics (types I and II) of various ages (16-90 years). Altogether, 1120 participants were asked to complete a questionnaire about their sweetener intake. The response rate (71%, range 59-78%) was comparable across age and gender groups. The most consumed 'light' foodstuffs were diet soda, cider, fruit syrup, table powder, table tablets, table drops, ice cream, chewing gum, throat lozenges, sweets, yoghurt and vitamin C. The major sources of sweetener intake were beverages and table powder. About 70% of the participants, equally distributed across all age groups, read the manufacturer's specifications of the food products' content. The estimated intakes showed that neither men nor women exceeded the ADI for acesulfame-K; however, using worst-case calculations, high intakes were found in young children (169% of ADI). In general, the aspartame intake was low. Children had the highest estimated (worst case) intake of cyclamate (317% of ADI). Children's estimated intake of saccharin only slightly exceeded the ADI at the 5% level for fruit syrup. Children had an unexpected high intake of tabletop sweeteners, which, in Sweden, is normally based on cyclamate. The study was performed during two winter months when it can be assumed that the intake of sweeteners was lower as compared with during warm, summer months. Thus, the present study probably underestimates the average intake on a yearly basis. However, our worst-case calculations based on maximum permitted levels were performed on each individual sweetener, although exposure is probably relatively evenly distributed among all sweeteners, except for cyclamate containing table sweeteners.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"146 1","pages":"115 - 126"},"PeriodicalIF":0.0,"publicationDate":"2003-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82973018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Removal of common Fusarium toxins in vitro by strains of Lactobacillus and Propionibacterium","authors":"H. El‐Nezami, A. Chrevatidis, S. Auriola, S. Salminen, H. Mykkänen","doi":"10.1080/02652030210134236","DOIUrl":"https://doi.org/10.1080/02652030210134236","url":null,"abstract":"This study was conducted to examine the ability of selected strains of Lactobacillus and Propionibacterium to remove common Fusarium toxins, trichothecenes, from liquid media. The trichothecenes studied were deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-AcDON), nivalenol (NIV), fusarenon (FX), diacetoxyscirpenol (DAS), T-2 toxin (T-2) and HT-2 toxin (HT-2). The Lactobacillus rhamnosus strain GG (LGG), Lactobacillus rhamnosus strain LC-705 (LC-705) and Propionibacterium freudenreichii ssp. shermanii JS (PJS) were incubated in PBS buffer containing 20 μg toxin ml-1 for 1h at 37°C, and after centrifugation the concentration of the toxins was measured in the supernatant fraction. Both viable and heat-killed forms of LGG and PJS were more efficient than LC-705 in removing the toxins from the liquid media. LGG and PJS removed four of the seven tested toxins (the removal varying from 18 to 93%) and LC-705 two toxins (10-64%). Of the toxins, 3-AcDON was not removed by any of the bacteria; HT-2 was removed by the non-viable LGG and also slightly by non-viable LC-705; DAS was removed by all three bacteria tested. Binding is postulated as the possible mechanism of the removal, since no difference was observed between the ability of viable and heat-killed bacteria in removing the trichothecenes, and no degradation products of the toxins were detected by gas chromatography (GC)-mass spectrometry (MS) analysis. It is concluded that significant differences exist in the ability of the bacteria to bind trichothecenes in vitro.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"123 1","pages":"680 - 686"},"PeriodicalIF":0.0,"publicationDate":"2002-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79433988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Occurrence of 3-chloro-propane-1,2-diol (3-MCPD) and related compounds in foods: a review","authors":"C. Hamlet, P. Sadd, C. Crews, J. Veĺišek, D. Baxter","doi":"10.1080/02652030210132391","DOIUrl":"https://doi.org/10.1080/02652030210132391","url":null,"abstract":"A critical review of the occurrence of 3-chloro-propane-1,2-diol (3-MCPD) in foods not known to contain hydrolysed vegetable proteins is presented. The review covers the properties and chemistry of 3-MCPD and the current methods of analysis in foodstuffs. The results of UK surveys of 3-MCPD occurrence in both retail foods and commercial food ingredients are discussed with particular reference to cereal, meat and dairy products. The possible mechanisms for the formation and decay of 3-MCPD in foods are suggested. The review does not cover the detailed toxicology of 3-MCPD and its occurrence in hydrolysed vegetable proteins, which have been considered elsewhere, nor possible issues such as in-vivo formation.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"110 1","pages":"619 - 631"},"PeriodicalIF":0.0,"publicationDate":"2002-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77060038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}