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Wyniki wyszukiwania dla: FOOD XENOBIOTICS
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Assessment of cytotoxic and endocrine potential of selected xenobiotics commonly present in food products
PublikacjaMore and more increased intensity of anthropopressure processes can be observed, among other things, in the release of great quantities of synthetic substances into the environment, including the Endocrine Disrupting Compounds (EDC). A vast number of chemical substances is considered to belong to the this group, including substances which occur naturally in the environment, such as mycotoxins and phytoestrogens, and substances...
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FOOD CHEMISTRY
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Journal of Xenobiotics
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XENOBIOTICA
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Decomposition of xenobiotics in wastewater treatment
PublikacjaCiecze jonowe ze względu na rozpuszczalność w wodzie mogą przyczynić się do jej zanieczyszczenia. Możliwość ich biodegradacji nie jest dokładnie zbadana. W niniejszej pracy podjęto próbę sprawdzenie, jak na proces biodegradacji cieczy jonowych wpłynie obecność innych, łatwiej dostępnych dla osadu czynnego, źródeł węgla i azotu. Ponadto podjęto próbę ustalenia górnej granicy stężeń dla biodegradowalności chlorku 1-metylo-3-oktyloimidazolu
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Foods
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New approaches to chromatographic determination of lipophilicity of xenobiotics
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Natural sweeteners: Sources, extraction and current uses in foods and food industries
PublikacjaFood producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier...
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Central Metal Determines Pharmacokinetics of Chlorophyll-Derived Xenobiotics
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By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites
PublikacjaThe present paper describes the application of two types of food-industry by-products, brewers’ spent grain (BSG), and coffee silverskin (ŁK) as promising alternatives for the conventional beech wood flour (WF) for wood–polymer composites. The main goal was to investigate the impact of partial and complete WF substitution by BSG and ŁK on the processing, structure, physicochemical, mechanical, and thermal properties of resulting...