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wszystkich: 14
Wyniki wyszukiwania dla: FOODSTUFF
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An odor-sensing system - powerful technique for foodstuff studies
PublikacjaThis work examines gas sensor array technology combined with multivariate data processing methods and demonstrates a promising potential for rapid, non-destructive analysis of food. Main attention is focused on detailed description of sensor used in e-nose instruments, construction, and principle of operation of these systems. Moreover, this paper briefly reviews the progress in the field of artificial olfaction and future trends...
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Determination of profenofos in seawater and foodstuff samples after its molecularly imprinted polymer pipette-tip micro solid phase extraction optimized by response surface methodology
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Analytical methodologies for determination of artificial sweeteners in foodstuffs- a review
PublikacjaArtificial high-intensity sweeteners are more and more frequently used for food production. Food industry tends to highlight beneficial aspects of their use, such as tooth-friendliness, rising-up quality of life of those suffering from different forms of diabetes and possibility of weight control without sacrificing favorite unhealthy drinks or snacks. On the other hand some of the consumers are deeply concerned about safety of...
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Influence of the frequency of consumption of foodstuffs on the risk of overweight and obesity in a group of post-menopausal women
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Developmental selenium exposure and health risk in daily foodstuffs: A systematic review and meta-analysis
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Studies in Carbohydrate Based Glues and Thickeners for Foodstuffs. Part I: Glucose - Sucrose - Apple Pectin Ternary System
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Determination of Nine Intense Sweeteners in Foodstuffs by High-Performance Liquid Chromatography and Evaporative Light-Scattering Detection: Interlaboratory Study
PublikacjaW pracy przedstawiono wyniki badań międzylaboratoryjnych, opracowanej wcześniej metody jednoczesnego oznaczania dziewięciu słodzików o wysokiej mocy w produktach żywnościowych. W badaniach wzięło udział siedem laboratoriów (Belgia, Niemcy, Portugalia). W rezultacie dowiedziono, iż opracowana metoda umożliwia uzyskanie dokładnych, powtarzalnych i odtwarzalnych wyników analiz dla wszystkich badanych słodzików i typów żywności.
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Spectrophotometric determination of chlorpyrifos in foodstuffs after vortex-assisted surfactant-enhanced emulsification microextraction using magnetic deep eutectic solvents: Analytical greenness profile
PublikacjaIn this work a novel and green vortex-assisted surfactant-enhanced emulsification microextraction (VA-SEEME) based on magnetic deep eutectic solvents (MDESs) was developed for the determination of chlorpyrifos in foodstuffs by UV-Vis spectrophotometric analysis. MDES (trihexyltetradecylphosphonium chloride: MnCl2: octanoic acid) was used as the extractant, non-ionic surfactant Tween-80 was used as an extraction medium, and ethanol...
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Polskie regulacje prawne, na tle przepisów unii europejskiej, dotyczące zawartości pestycydów w produktach żywnościowych=Polish regulations, comparing with European Union legislation, relating to pesticides content in foodstuffs
PublikacjaZanieczyszczenia żywności, m.in. pestycydy, występują w różnych produktach żywnościowych często w ilościach śladowych, stanowiąc mimo to poważne zagrożenie dla zdrowia człowieka. Prowadzone obecnie badania składu określonych produktów spożywczych i surowców rolniczych oraz występujących w nich zanieczyszczeń wykonywane na zlecenie producentów, importerów i eksporterów żywności, a także organizacji odpowiedzialnych za monitoring...
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Assessing Acute Toxicity of Selected Packages Internal Layers Extracts using Microtox®
PublikacjaIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food (food contact materials), there is much information on raw materials used for their production, as well as their physiochemical properties, types and parameters. Unfortunately, not much attention is given to the issues concerning migration of toxic substances from packaging and its actual influence on the...
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TOXICOLOGICAL ASSESSMENT OF FOOD PACKAGES EXTRACTS
PublikacjaIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food (Food Contact Materials – FCM) there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters...
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Impedance evaluation of coatings from biobased material
PublikacjaThe authors propose a modification of sodium caseinate edible coating for foodstuff protection. The aim was to improve the film’s barrier properties. It was achieved by the addition of propolis, which is a natural, environmentally friendly product known from its intrinsic sealing action. In the next step, propolis-admixed sodium caseinate films were exposed to elevated temperature for 10 min. This approach was meant to improve...
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ASSESSMENT OF TOXIC EFFECT AND ENDOCRINE POTENTIAL OF FOOD PACKAGES EXTRACTS
PublikacjaIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters concerning migration of toxic...
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Mikrofiltrowany koncentrat soku brzozowego jako innowacyjny, trwały środek spożywczy o wysokiej wartości odżywczej
PublikacjaIntroduction. The forest environment becomes an increasingly popular place of obtaining raw materials, and one of the most promising product is birch sap. The market for bottled birch sap in Poland is monotonous, relying exclusively on pasteurized, acidified and sweetened drinks. A chance to change this situation is to develop a birch sap concentrate obtained by reverse osmosis. It has a sweet taste desired by consumers and particularly...