Food Additives & Contaminants最新文献

Food Additives & Contaminants Pub Date : 2007-12-01 DOI: 10.1080/02652030701748109

{"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}

引用次数: 0

List of Referees—Volume 24 推荐人名单-第24卷

Food Additives & Contaminants Pub Date : 2007-12-01 DOI: 10.1080/02652030701748075

引用次数: 0

Levels of nitrate in Swedish lettuce and spinach over the past 10 years 过去10年瑞典莴苣和菠菜中硝酸盐的含量

Food Additives & Contaminants Pub Date : 2007-04-01 DOI: 10.1080/02652030701245445

L. Merino, P. Darnerud, U. Edberg, P. Aman, M. Castillo

引用次数: 1

Generation of an antibody specific to erythritol, a non-immunogenic food additive 产生针对赤藓糖醇(一种非免疫原性食品添加剂)的抗体

Food Additives & Contaminants Pub Date : 2006-10-01 DOI: 10.1080/02652030600982544

K. Sreenath, P. Prabhasankar, Y. P. Venkatesh

引用次数: 0

Distribution and elimination of fumonisin analogues in weaned piglets after oral administration of Fusarium verticillioides fungal culture 口服黄萎病镰刀菌培养后，伏马菌素类似物在断奶仔猪中的分布和消除

Food Additives & Contaminants Pub Date : 2006-06-01 DOI: 10.1080/02652030600762359

J. Fodor, K. Meyer, M. Riedlberger, J. Bauer, P. Horn, F. Kovács, M. Kovács, F. Kovács, M. Kovács

引用次数: 2

European Commission mycotoxin sampling workshop 欧洲委员会真菌毒素取样车间

Food Additives & Contaminants Pub Date : 2006-01-01 DOI: 10.1080/02652030500260454

E. Anklam

引用次数: 1

Foreward 前方

Food Additives & Contaminants Pub Date : 2005-04-01 DOI: 10.1080/02652030500070572

S. Kift

{"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}

引用次数: 0

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 书评《食品化合物词典》，附光碟:添加剂、风味和配料。Shmuel Yannai编辑(Chapman & Hall/CRC Press, London, UK, 2003)，第17页+ 1763页。价格£396.00,ISBN 1-58-488-416-9

Food Additives & Contaminants Pub Date : 2004-05-01 DOI: 10.1080/02652030410001662039

J. Gilbert

引用次数: 1

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

Food Additives & Contaminants Pub Date : 2004-03-01 DOI: 10.1080/02652030310001647271

J. Gilbert

{"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}

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Introduction to Toxicology and Food. 毒物学与食品导论。

Food Additives & Contaminants Pub Date : 2003-07-01 DOI: 10.1080/0265203031000119070

J. Gilbert

引用次数: 0