Food Additives & Contaminants最新文献_第8页

Diffusion of volatile compounds in fibre networks: experiments and modelling by random walk simulation 纤维网络中挥发性化合物的扩散:随机行走模拟的实验和模型

Food Additives & Contaminants Pub Date : 2002-04-01 DOI: 10.1080/02652030110083711

B. Aurela, J. Ketoja

引用次数: 22

Migration modelling as a tool for quality assurance of food packaging 迁移模型作为食品包装质量保证的工具

Food Additives & Contaminants Pub Date : 2002-04-01 DOI: 10.1080/02652030110058197

J. Brandsch, P. Mercea, M. Rüter, V. Tosa, O. Piringer

{"title":"Migration modelling as a tool for quality assurance of food packaging","authors":"J. Brandsch, P. Mercea, M. Rüter, V. Tosa, O. Piringer","doi":"10.1080/02652030110058197","DOIUrl":"https://doi.org/10.1080/02652030110058197","url":null,"abstract":"The current potential for the use of migration modelling for studying polyolefin packaging materials (low- and high-density polyethylene and polypropylene) is summarized and demonstrated with practical examples. For these polymers, an upper limit of migration into foodstuffs can be predicted with a high degree of statistical confidence. The only analytical information needed for modelling in such cases is the initial concentration of the migrant in the polymer matrix. For polyolefins of unknown origin or newly developed materials with new properties, a quick experimental method is described for obtaining the characteristic matrix parameter needed for migration modelling. For easy handling of both the experimental results and the diffusion model, user-friendly software has been developed. An additional aim of the described method is the determination of the migrant partition between polymer and food or food simulant and the specific contribution of the migrant molecular structure on the diffusion coefficient. For migration modelling of packaging materials with multilayer structures, a numerical solution of the diffusion equation is described. This procedure has been also applied for modelling the migration into solid or high viscous foodstuffs.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"35 1","pages":"29 - 41"},"PeriodicalIF":0.0,"publicationDate":"2002-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83217739","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: 133

Production and applications of biobased packaging materials for the food industry 食品工业用生物基包装材料的生产与应用

Food Additives & Contaminants Pub Date : 2002-04-01 DOI: 10.1080/02652030110087483

C. J. Weber, V. Haugaard, R. Festersen, G. Bertelsen

引用次数: 333

Toxicological studies on Polyporus pinsitus laccase expressed by Aspergillus oryzae intended for use in food 食品用米曲霉表达的松毛虫漆酶的毒理学研究

Food Additives & Contaminants Pub Date : 2002-04-01 DOI: 10.1080/02652030110087456

D. S. Brinch, P. B. Pedersen

引用次数: 3

Determination of residues of oxolinic acid and flumequine in freeze-dried salmon muscle and skin by HPLC with fluorescence detection 荧光高效液相色谱法测定冻干鲑鱼肌肉和皮肤中氧喹啉酸和氟喹的残留量

Food Additives & Contaminants Pub Date : 2002-03-01 DOI: 10.1080/02652030110072731

H. Pouliquen, M. Morvan

引用次数: 6

Comparison of extraction and clean-up procedures for analysis of zearalenone in corn, rice and wheat grains by high-performance liquid chromatography with photodiode array and fluorescence detection 光电二极管阵列高效液相色谱法和荧光法分析玉米、水稻和小麦中玉米赤霉烯酮的提取和净化方法比较

Food Additives & Contaminants Pub Date : 2002-03-01 DOI: 10.1080/02652030110081173

A. Llorens, R. Mateo, J. J. Mateo, M. Jiménez

{"title":"Comparison of extraction and clean-up procedures for analysis of zearalenone in corn, rice and wheat grains by high-performance liquid chromatography with photodiode array and fluorescence detection","authors":"A. Llorens, R. Mateo, J. J. Mateo, M. Jiménez","doi":"10.1080/02652030110081173","DOIUrl":"https://doi.org/10.1080/02652030110081173","url":null,"abstract":"The aim of this work was the optimization of some procedures usually used in the analysis of zearalenone (ZEA) in corn and other cereals by high-performance liquid chromatography (HPLC) with photodiode array and/or fluorescence detection. The comparison of five extraction solvents is presented. Three solid-phase extraction cartridges (C-18, silica, Florisil) and immuno-affinity columns were also compared to obtain the best recovery of the mycotoxin with the minimal presence of co-extractives in the chromatograms. Mixtures of methanol-1% aqueous NaCl (80:20 or 60:40 v/v) were the best extraction solvents. Florisil provided higher recovery of ZEA than C-18, and silica proved unsuitable. The immuno-affinity column was very efficient in cleaning the extracts, but its sample capacity was lower than that of SPE columns due to saturation. The mobile phase (methanol-water 80:20 v/v) gave a low retention time for ZEA (˜5 min), high sensitivity and acceptable separation between this mycotoxin and α-zearalenol. The optimized protocol is straightforward, provides high ZEA recoveries in spiked corn (mean 102.4%), has an acceptable sensitivity and has a lack of interference with fluorescence detection (detection limit 4 ng ZEAg−1 corn). The photodiode array detector was useful, except at very low ZEA levels, to confirm the identity of the mycotoxin. The method was applied to search for ZEA accumulation in corn, wheat and rice grains inoculated with selected strains of Fusarium graminearum, F. oxysporum and F. culmorum.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"46 1","pages":"272 - 281"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82678849","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: 38

Method development and analysis of retail foods for annatto food colouring material 零售食品中红木食用色素的方法开发与分析

Food Additives & Contaminants Pub Date : 2002-03-01 DOI: 10.1080/02652030110085386

M. Scotter, Laurence Castle, C. A. Honeybone, Carl H. Nelson

{"title":"Method development and analysis of retail foods for annatto food colouring material","authors":"M. Scotter, Laurence Castle, C. A. Honeybone, Carl H. Nelson","doi":"10.1080/02652030110085386","DOIUrl":"https://doi.org/10.1080/02652030110085386","url":null,"abstract":"Analytical methods for the determination of the permitted food colouring annatto (E160b) have been developed or refined to encompass the wide range of food commodity types permitted to contain it. Specific solvent extraction regimens have been used depending upon the food commodity analysed and HPLC analysis techniques coupled with spectral confirmation have been used for the determination of the major colouring components. Qualitative and quantitative data on the annatto content of 165 composite and two single retail food samples covering a wide range of foods at levels above the limit of quantification (0.1mg kg−1) is reported. Quantitative results are given for the major colour principals 9′-cis-bixin, 9′-cis-norbixin andtrans-bixin. Semi-quantitative results are given for the minor bixin and norbixin isomers monocis- (not 9′-), di-cis- andtrans-norbixin, for which authentic reference standards were not available. Repeat analyses (n = 4−9) of 12 different types of food commodity (covering the permitted range) spiked with annatto at levels between 1.7 and 27.7 mgkg−1 gave mean recoveries between 61 and96%. The corresponding relative SDs (RSD) were between 2.1 and7.9%.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"935 1","pages":"205 - 222"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77063072","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: 23

Analysis of erythromycin and oleandomycin residues in food by high-performance liquid chromatography with fluorometric detection 食品中红霉素和夹竹桃霉素残留量的高效液相色谱-荧光检测分析

Food Additives & Contaminants Pub Date : 2002-03-01 DOI: 10.1080/02652030110083702

P. Edder, L. Coppex, A. Cominoli, C. Corvi

引用次数: 24

Shelf life extension of pre-baked buns by an ACTIVE PACKAGING ethanol emitter 用ACTIVE包装乙醇发射器延长预烤面包的保质期

Food Additives & Contaminants Pub Date : 2002-03-01 DOI: 10.1080/02652030110072704

I. Franke, E. Wijma, K. Bouma

{"title":"Shelf life extension of pre-baked buns by an ACTIVE PACKAGING ethanol emitter","authors":"I. Franke, E. Wijma, K. Bouma","doi":"10.1080/02652030110072704","DOIUrl":"https://doi.org/10.1080/02652030110072704","url":null,"abstract":"The paper reports the influence of an ethanol emitter (Ethicap®) on the microbiological condition and the shelf life extension of a bakery product. Pre-baked buns, with a water activity of 0.95, were packaged with different amounts of Ethicap ® and stored at room temperature. Yeasts and moulds remained largely absent from the core of the pre-baked bun (< 102 cfug-1) during storage, independent of the presence of ethanol. The total mesophilic count was low at the beginning of the storage experiment (< 102 cfug-1), but increased without ethanol within 1 week to an unacceptable level. In the presence of ethanol, the total mesophilic count stabilizes at a consumable level of 105−106 cfug−1. The increase of total mesophilic count was caused by growth of a Bacillus spp., probably B. subtilis. Mould growth on the outer surface is limiting for shelf life extension. On the pre-baked buns, the following moulds were present: Penicillium solitum, P. commune, P. corylophilum, Cladosporium sphaerospermumand C. herbarum. These started to grow within 4–6 days. Mould growth can be delayed for 13 days by adding Ethicap®. The ethanol probably has to be absorbed by the pre-baked bun to be effective in growth suppression of the Bacillus spp. the moulds. The pre-baked buns absorb most of the ethanol from the package headspace, and the ethanol content of the products is ˜0.8 weight% after 21 days. This largely exceeds the overall migration limit of 60 mg kg−1 food (0.006 weight%).","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"86 1","pages":"314 - 322"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73764905","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: 36

Lead content in Spanish market infant formulas and toxicological contribution 西班牙市场婴儿配方奶粉铅含量及毒理学贡献

Food Additives & Contaminants Pub Date : 2002-03-01 DOI: 10.1080/02652030110085377

R. Moreno-Rojas, P. J. Sánchez-Segarra, C. Cañal-Ruíz, M. A. Amaro-López, G. Zurera-Cosano

{"title":"Lead content in Spanish market infant formulas and toxicological contribution","authors":"R. Moreno-Rojas, P. J. Sánchez-Segarra, C. Cañal-Ruíz, M. A. Amaro-López, G. Zurera-Cosano","doi":"10.1080/02652030110085377","DOIUrl":"https://doi.org/10.1080/02652030110085377","url":null,"abstract":"Lead content was investigated in infant formulas by using graphite furnace atomic absorption spectroscopy (GFAAS). Formulas were distinguished as ‘beginner’, ‘continuation’ and ‘special infant formula’, the latter being classified as subtypes ‘hypoallergenic’, ‘without lactose’, ‘vegetable base’ and ‘others’. The mean concentrations of lead were 25.7±8.4, 36.9±6.4 and 43.5±16.3 μgkg−1 for beginner, continuation and special infant formula, respectively. Two-factor (types and subtypes) variance analyses were made and Tukey's mean homogeneity test (p <0.05) was also performed for the formation of homogeneous groups. Significant differences (p < 0.001) were observed between types and two homogeneous groups were formed by the special infant formula type, with the highest lead content; the other group was constituted by the beginner type; and included in both groups were the continuation type infant formula. Their contribution to the provisional weekly intake (PTWI) was calculated from the mean concentrations in each type of infant formula, showing them to be food with a low toxicological risk (<30% PTWI).","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"19 1","pages":"241 - 245"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90924603","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: 12