Foods lowest recorded

Phthalate plasticisers have historically served as the preferred plasticisers to impart flexibility to PVC and several other polar polymers. They provide a desirable balance of cost and performance properties. Their acceptable and safe use is unmatched in medical appliances, food processing and packaging applications, as well as many other end uses. Potential alternatives do not have the historical record of acceptable performance found with phthalate plasticisers. Nevertheless, the Precautionary Principle has caused certain segments of society to clamour for alternatives to phthalate plasticisers. Known non-phthalate plasticisers are reviewed, and comparisons to the traditional General Purpose (GP) phthalate plasticisers are provided General Purpose plasticisers are those that impart optimum overall performance properties in PVC at lowest cost. 6 refs. USA... 

Further support for the cardioprotective effect of flavonoids has been obtained from a reexamination of food records from 16 cohorts within the Seven Countries Study [10]. During a 25-year follow-up period, an inverse association was observed between CHD mortality and flavonoid intake this explained a small but significant portion (8%) of the variance in CHD deaths, independently of intakes of alcohol and antioxidant vitamins. CHD mortality was observed to be lowest in Japan with an estimated average flavonoid intake of 61 mg/d, mainly derived from green tea. 

Studies from food science provide the lowest weU documented Uw permitting growth of microorganisms. Some yeasts and moulds have been shown to reproduce, albeit slowly, in sucrose solutions as concentrated as 83% (2.4 M), for which aw = 0.62 [31]. The food spoilage fungusXero/nyces bisporus is the world s record holder for growth in a sugar solution at the lowest water activity (aw = 0.61 [32]). 

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