Search Results
Results 301 - 350 of 664
< 2 3 4 5 6 7 8 9 10 11 12 >
Braunrath R - - 2005
Bisphenol A (BPA) concentrations were determined in canned beverages, fruits, vegetables, and fat-containing foodstuffs bought in Austrian supermarkets. The analysis method consisted of sol-gel immunoaffinity chromatography followed by high-performance liquid chromatography with fluorescence detection. With one exception traces of BPA were detected in all samples. BPA recovery strongly depended on ...
Yasui Takeshi - - 2005
We propose a paintmeter for noncontact and remote monitoring of the thickness and drying progress of a paint film based on the time-of-flight measurement of the echo signal of a terahertz (THz) electromagnetic pulse. The proposed method is effectively applied to two-dimensional mapping of the painting thickness distribution for single-layer ...
Henningsson Sara S - - 2005
We analysed migratory connectivity between different winter quarters and breeding sectors in the circumpolar tundra region for arctic shorebirds, in relation to migratory distances and ecological barriers. Total distances and barriers were calculated and measured for all potential migratory orthodrome links between 10 selected winter regions and 12 breeding sectors. ...
Varpe Oystein - - 2005
Ecosystems are not closed, but receive resource subsidies from other ecosystems. Energy, material and organisms are moved between systems by physical vectors, but migrating animals also transport resources between systems. We report on large scale energy transport from ocean to coast by a migrating fish population, the Norwegian spring-spawning (NSS) ...
Jones Kate K Health and Safety Laboratory, Harpur Hill, Buxton SK17 9JN, UK. - - 2006
This paper reports an occupational hygiene survey of exposure to acrylamide comparing acrylamide haemoglobin adduct measurements with personal air monitoring and glove liner analysis. The air monitoring data showed that exposure to acrylamide was well-controlled with all samples below the UK maximum exposure limit (MEL) of 300 microg/m(3) with mean ...
Mortensen Sarah Kelly - - 2005
A multi-analyte method without any pre-treatment steps using reversed-phase liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) was developed and applied for the determination of 20 primary aromatic amines (PAA) associated with polyurethane (PUR) products or azo-colours. The method was validated in-house for water and 3% acetic acid food simulants using spiked ...
Theocharous Evangelos - - 2005
The spectral responsivity of two cryogenically cooled InSb detectors was observed to drift slowly with time. The origin of these drifts was investigated and was shown to occur due to a water-ice thin film that was deposited onto the active areas of the cold detectors. The presence of the ice ...
Petersen J H - - 2005
A few years ago, it became accepted that the plastics industry could use migration modelling for compliance testing. When a calculation confirms that the migration of a compound from a plastic material or article is below the specific migration limit, this is considered sufficient documentation for compliance with legislation. In ...
De Jong A R - - 2005
This paper gives an overview of the legal consequences of a new EU framework regulation on food contact materials which includes controls on active and intelligent packaging. Recent developments in active and intelligent packaging systems are described, two examples of which aim at achieving improvements in quality and safety of ...
Ingham Steven C - - 2005
This study was conducted to evaluate small-scale hot-water postpackaging pasteurization (PPP) as a postlethality (post-cooking) treatment for Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners. Using a commercially available plastic packaging film specifically designed for PPP applications and 2.8 liters of boiling water (100 degrees C) in a ...
Franz R - - 2005
One important aspect within the European Union's public healthcare is the exposure of consumers to undesirable chemicals in the diet. Food-contact materials (FCM) are one potential contamination source and therefore of particular interest for food exposure assessment. On the other hand, scientific investigations concerning the migration potential and behaviour of ...
Skjevrak Ingun - - 2005
A procedure used by the Norwegian Food Safety Authority for surveillance of contaminants from plastic food contact materials (polyolefin drinking bottles, water boilers, polyamide cooking utensils and plastic multi-layer materials) is described. It is based on gas chromatographic-mass spectrometric (GC/MS) analysis of food simulants exposed to plastic materials. Most migrants ...
López-Rubio A - - 2005
The objective was to demonstrate, as an example of an application, the potential of synchrotron X-ray analysis to detect morphological alterations that can occur in barrier packaging materials and structures. These changes can affect the packaging barrier characteristics when conventional food preservation treatments are applied to packaged food. The paper ...
Cooksey K - - 2005
Antimicrobial additives have been used successfully for many years as direct food additives. The literature provides evidence that some of these additives may be effective as indirect food additives incorporated into food packaging materials. Antimicrobial food packaging is directed toward the reduction of surface contamination of processed, prepared foods such ...
Feigenbaum A - - 2005
Functional barriers are multilayer structures deemed to prevent migration of some chemicals released by food-contact materials into food. In the area of plastics packaging, different migration behaviours of mono- and multilayer structures are assessed in terms of lag time and of their influence of the solubility of the migrants in ...
Lagarón J M - - 2005
This paper gathers a number of significant results where nanotechnology was satisfactorily applied to improve packaged food quality and safety by increasing the barrier properties to oxygen of an ethylene-vinyl alcohol copolymer (EVOH) in dry and under humid conditions and of a poly(lactic acid) (PLA) biopolymer. The nanodispersion in the ...
Begley T H - - 2005
Perfluorochemicals are widely used in the manufacturing and processing of a vast array of consumer goods, including electrical wiring, clothing, household and automotive products. Furthermore, relatively small quantities of perfluorochemicals are also used in the manufacturing of food-contact substances that represent potential sources of oral exposure to these chemicals. The ...
Christofides E - - 2005
Moving a misplaced nipple-areola complex (NAC) without causing additional scarring has proved to be difficult, especially if it is to be moved medially, laterally or inferiorly. This study investigated the possibility of migrating the NAC without leaving additional scarring by using the technique of serial excision. Two adult female pigs ...
Pournis Nikolaos - - 2005
The present work evaluated the quality and freshness characteristics and the effect of modified atmosphere packaging (MAP) on the shelf-life extension of refrigerated Mediterranean mullet using microbiological, biochemical, and sensory analyses. Fresh open sea red mullet (Mullus surmuletus) were packaged in four different atmospheres: M1, 10%/20%/70% (O2/ CO2/N2); M2, 10%/40%/50% ...
Krüger R H - - 2005
For protection of elastomeric materials against ageing, antioxidants such as UV-stabilizers and antiozonants are used. Although historically N-phenyl-N'-(1,3-dimethylbutyl)-p-phenylenediamine (6PPD) was the only approved antiozonant in Germany, a range of other phenylene diamine antiozonants (excluding 6PPD) are permitted for use in rubber articles intended for repeat food-contact use in the US ...
Holmes M J - - 2005
A two-dimensional probabilistic model has been developed to estimate the short-term dietary exposure of UK consumers to migrants from food packaging materials. The current EU approach uses a default scenario of assuming that all individuals are 60 kg weight and consume 1 kg of food packaged in the material of ...
López-Carballo Gracia - - 2005
The ethylene-vinyl alcohol copolymers (EVOHs) are well-known high oxygen barrier materials that are being used successfully in the design of packaging structures for oxygen-sensitive food or pharmaceutical products. Recently, there has been increasing interest in using EVOH materials to provide a high barrier to organic compounds as a means to ...
Munguía-López E M - - 2005
The effect of heat processing, storage time and temperature on the migration of bisphenol A (BPA) from organosol and epoxy can coatings to a fatty-food simulant and tuna was determined. Analyses of BPA were performed by RP-HPLC with fluorescence detection. Four migration experiments, performed between 2000 and 2003, using cans ...
Nikitas P - - 2005
A study of hominin dispersal out of Africa using computer simulations is presented. Attention is focused on the joint probability of the colonization of Western Europe later than 1 Ma and that of Eastern Asia prior to 1.6 or 1.8 Ma, as current archaeological estimates suggest. We found that the ...
Mutsuga M - - 2005
Polyethylene terephthalate (PET) is frequently used as a packaging material for beverage bottles, fruit and vegetable trays, and egg crates in Japan. Levels of formaldehyde (FA), acetaldehyde (AA) and PET oligomers in various PET food packaging were determined. PET samples were initially dissolved in trifluoroacetic acid with 2,4-dinitrophenylhydrazine to derivatize ...
Jickells S M - - 2005
The gas phase transfer of substances from carton board (CB) and corrugated box board (CBB) through intervening layers to foods was studied. Substances covering a boiling point range of 252-425 degrees C and a range of polarities were incorporated into CB and CBB secondary packaging. Benzophenone was present in some ...
Buchanan James D R - - 2005
We have found that almost all paper documents, plastic cards and product packaging contain a unique physical identity code formed from microscopic imperfections in the surface. This covert 'fingerprint' is intrinsic and virtually impossible to modify controllably. It can be rapidly read using a low-cost portable laser scanner. Most forms ...
Gotardo M A - - 2005
The migration of diethylhexyl phthalate (DEHP) from PVC bags into LVPS (0.9% NaCl) and LVPS with cyclosporine at concentrations of 2.5 and 0.5mg/ml was studied. PVC bags were placed in contact with these solutions and stored at 25+/-1 degrees C. They were taken for analysis each 30 min during 6 ...
Fohgelberg P - - 2005
The acrylamide levels in breast milk and the main categories of Swedish baby food products, i.e. breast milk substitute (infant formula), gruel, porridge and canned baby food, have been analysed. Furthermore, the acrylamide intake from these products by children up to one year of age has been estimated. Other kind ...
Blank Imre - - 2005
Relatively high amounts of acrylamide have recently been reported in carbohydrate-rich foods under low moisture conditions. This sparked intensive investigations into acrylamide, encompassing its occurrence, chemistry, and toxicology/potential health risk in the human diet. Robust and efficient analytical methods have been developed to obtain reliable quantitative data. Recent epidemiological studies ...
Bradley E L - - 2005
The migration of melamine and formaldehyde, monomers used in the production of melamine-ware food contact articles, has been determined from 50 retail articles purchased in the UK. The food simulant 3% aqueous acetic acid was used as this is the most aggressive simulant towards melamine plastics. The test conditions used ...
Bradley E L - - 2005
The main objective was to develop a technique to expose spots of invisible set-off of inks and lacquers on the food-contact surface of food-packaging materials. Set-off is the unintentional transfer of components of printing inks from the outer printed surface onto the food-contact surfaces. The target sensitivity was 20 microg ...
Kütting Birgitta - - 2005
AIM: This pilot study attempts to assess how far the standardized questionnaires are a valid tool to detect the food-related burden of acrylamide. Acrylamide is a toxic substance classified by the International Agency of Research on Cancer, as well as the Deutsche Forschungsgemeinschaft, as a probable human carcinogen. METHODS: A ...
Pabst K - - 2005
During the preparation of cooked foods acrylamide is formed from asparagine and reducing sugars at high temperatures. By-products of oil, starch and sugar production, which may be found in animal feed, partially result from processing steps using heat treatment that are similarly likely to form acrylamide. Possibly, pelletizing during the ...
Senyuva H Z - - 2005
A survey of retail Turkish foods was conducted for acrylamide using an in-house validated LC-MS method. The recoveries obtained for a variety of food matrices ranged between 81.2 and 96.8% for a spiking level of 500 ng g(-1). The limit of quantification was determined as 15-20 ng g(-1) depending on ...
Elmore J Stephen - - 2005
The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars ...
Matthys C - - 2005
Acrylamide has recently been found in a range of heat treated food items. As it is a neurotoxic agent and a probable, human carcinogen (IARC 2A), human exposure to this chemical might constitute an important public health issue. The purpose of the study was to estimate the acrylamide intake in ...
- - 2005
The National Toxicology Program (NTP) Center for the Evaluation of Risks to Human Reproduction (CERHR) conducted an evaluation of the potential for acrylamide to cause adverse effects on reproduction and development in humans. Acrylamide was selected for evaluation because of recent public concern for human exposures through its presence in ...
Rydholm Amber E - - 2005
Degradable thiol-acrylate photopolymers are a new class of biomaterials capable of rapidly polymerizing under physiological conditions upon exposure to UV light, with or without added photoinitiators, and to depths exceeding 10 cm. These materials are formed in situ, and the versatility of their chemistry affords a high degree of control ...
Shen Hao-Yu - - 2005
Studies on determination of eight kinds of phthalates, e.g. di-ethyl phthalate (DEP), di-propyl phthalate (DPP), di-isobutyl phthalate (DIBP), di-butyl phthalate (DBP), benzyl butyl phthalate (BBP), di-cyclohexyl phthalate (DCHP), di-(2-ethylhexyl) phthalate (DEHP), di-octyl phthalate (DOP), in 25 kinds of plastic products for food use, including packaging bags, packaging film, containers, boxes ...
Taeymans Dominique - - 2005
This paper reviews the progress made by the European food and drink industry (CIAA) on acrylamide with regard to analytical methods, mechanisms of formation, and mitigation research in the major food categories. It is an update on the first CIAA review paper, "A Review of Acrylamide: An Industry Perspective on ...
Mucci Lorelei A - - 2005
Since April 2002, when the Swedish National Food Administration first reported its finding of elevated levels of the substance acrylamide in commonly consumed foods (Swedish National Food Administration, 2002), there has been considerable debate about the health effects of dietary exposure to acrylamide. In particular, researchers have speculated on whether ...
Hanley A B - - 2005
The discovery of the formation of acrylamide in fried and baked foods containing high levels of starch and the amino acid asparagine, prompted widespread concern. Both processed and home cooked foods are affected and this has led to the increased study of variations in cooking and processing conditions to minimize ...
Cook David J - - 2005
A system to monitor the formation of acrylamide in model systems and from real food products under controlled conditions of temperature, time and moisture content has been developed. By humidifying the gas that flows through the sample, some control over moisture content can be affected. Results are presented to show ...
Matissek Reinhard - - 2005
Since the first discovery of the presence of acrylamide in a variety of food products in April 2002, numerous methods have been developed to determine the acrylamide monomer in heat-treated carbohydrate-rich food. These detection methods are mainly MS-based, coupled with a chromatographic step using LC or GC. The Food Chemistry ...
Törnqvist Margareta - - 2005
The unexpected finding that humans are regularly exposed to relatively high doses of acrylamide (AA) through normal consumption of cooked food was a result of systematic research and relevant developments in methodology over decades, as well as a chain of certain coincidences. The present paper describes the scientific approach, investigations ...
Begley T - - 2005
Materials and articles intended to come into contact with food must be shown to be safe because they might interact with food during processing, storage and the transportation of foodstuffs. Framework Directive 89/109/EEC and its related specific Directives provide this safety basis for the protection of the consumer against inadmissible ...
Lindsay R C - - 2005
Simulated food pieces constructed from fiberglass pads (models for French fries and chips) were used as carriers for defined aqueous solutions, dispersions of test substances and ingredients to evaluate acrylamide formation. The pads were loaded with a solution containing asparagine and glucose (10 mM each) plus selected reaction modulators before ...
Rydberg Per - - 2005
Our finding that acrylamide is formed during heating of food initiated a range of studies on the formation of acrylamide. The present paper summarizes our follow-up studies on the characterization of parameters that influence the formation and degradation of acrylamide in heated foods. The system designed and used for studies ...
Stadler Richard H - - 2005
This paper summarizes the progress made to date on acrylamide research pertaining to analytical methods, mechanisms of formation, and mitigation research in the major food categories. Initial difficulties with the establishment of reliable analytical methods have today in most cases been overcome, but challenges still remain in terms of the ...
< 2 3 4 5 6 7 8 9 10 11 12 >