Food measurements

Rancidity in food, measurement of oil stability index, 541 -545 secondary lipid oxidation, 531-539 Rapeseed oil, properties and composition of, 474 (table)... 

Table 7.12 summarizes the level of POPs contamination in eight main locally consumed food groups in 2003. With the exception of DDT and HCB, POPs pesticides were not detected in most food groups. DDT was found in cereals, fruits, dairy products and seafoods, while HCB was detected in cereals only. PCBs was not detected in fruits, dairy products, meats or poultry, but found in seafood items at a mean concentration of 4.07 pg g-1 food. Measurable levels of dioxins/furans were found in cereals, dairy products, eggs, seafoods, meats and poultry, with mean dioxin/furan levels ranging from 0.001 (meats) to 0.285 (seafoods) pg TEQ g-1 food. Dioxins/furans were not analyzed in vegetable and fruit items sampled in 2003. 

The core of the European food measurement infrastructure is the system of European Community Reference Laboratories (CRLs) for residues. They are designed to improve and implement analytical methodologies and the scientibc basis of residue control. The CRLs act via networks of National Reference Laboratories (NRLs) for residues in food monitoring activities. The accreditation infrastructure is also an important component of the European Acquis... 

This expression clearly has parallels with Equation 5 if we interpret adiabatic compressibility, k, as the reciprocal of the elastic modulus, M. This simple equation is the key to an important class of food measurements because k is related to changes in the tertiary structure of proteins, opening up the possibility of rapid characterization and the detection of denaturation (Apenten et al., 2000). For mixtures of materials, Wood (1941) invoked the idea of an effective medium to represent a mixture consisting of particles suspended in a continuum with compressibility and density given as ... 

Determination of levels of residual substances and calculation of 100% mass transfer to food. Measurement of levels is usually needed for monomers, but in the case of additives this can be the level added to the polymer. 

Triantafyllou et al. (2005), in studies on transfer of potential contaminants from paper and board to food, measured partition coefficients between packaging and air for a range of substances. This was, therefore, an attempt to measure the potential for gas-phase transfer. A mixture of acetophenone (b.p. 203 °C), naphthalene (b.p. 218 °C), benzophenone (b.p. 306 °C), dibutyl phthalate (b.p. 340 °C) and methyl stearate (b.p. 443 °C) was placed in a vial together with samples of test liner made from virgin fibres or triplex board made from 100% recycled fibre. There was no contact between the substances and the paper or board. Vials were sealed and heated at 70 °C or 100 °C and then the paper removed and analysed for uptake of substances. Conclusions from the studies were that ... 

Bioavailabilitv of methvlmercurv in food. Measurements of absorption and toxicity have generally been made using aqueous solutions of methylmercury. The absorption and bioavailability of methylmercury in food, specifically fish and bread, may be affected by dietary components. Potential confounders that may affect bioavailability of methylmercury are dietary phytate and other dietary fibrous materials found in bread and the complexation of methylmercury with selenium in fish. 

Blank, I. Current status of acrylamide research in food Measurement, safety assessment, and formation, Ann. N. Y. Acad. Sci., 1043, 30, 2005. 

Poulsen, K.P., Thermal diffusivity of foods measured by simple equipment, J. FoodEng., 1 115-122 (1982). 

Designing functional foods Measuring and controlling food structure breakdown and absorption... 

Edited by C. de W. Blackburn and P J. McClure 111 Designing functional foods measuring and controlling food structnre... 

Tin in canned foods (mg Sn/kg food) measured by inductively coupled plasma... 

Food measurements Rumen parameters Absorbed nutrients... 

Tamura, T., Johnston, K.E., and Lofgren, P.A., 2002. Folate concentrations of fast foods measured by trienzyme extraction method. Food Research International. 35 565-569. 

Tomas-Barberan, F.A., Gil-Izquierdo, A., Moreno, D.A., McClements, D.J., and Decker, E.A. 2009. Bioavailability and metabolism of phenolic compounds and glucosinolates.. In D. J. McClements and E. A. Decker (eds). Designing functional foods measuring and controlling food structure breakdown and nutrient absorption, pp. 194-229. CRC Press Cambridge, UK. 

Designing functional foods Measuring and controfiing food structure breakdown and absorption Edited by D. J. McClements and E. A. Decker... 

Science and technology of enrobed and filled chocolate, confectionery and bakery products Edited by G. Talbot Foodbome pathogens hazards, risk analysis and control Second edition Edited by C. de W. Blackburn and P. J McClure Designing functional foods measuring and controlling food stmctnre breakdown and absorption Edited by D. J. McClements and E. A. Decker... 

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