Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Kumi Suzuki"'
Autor:
Mami Ogimoto, Mayu Takanashi, Nahoko Haneishi, Wataru Teramura, Yuu Shiozawa, Kimio Monma, Chigusa Kobayashi, Kumi Suzuki, Yoko Uematsu, Naoko Tomioka, Ryoko Okamura, Chikako Kimura
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 59:275-281
The aluminium (Al) content of Japanese confectionery and foods containing flour was investigated. Some of these items were investigated in previous studies, which examined foods that made use of baking powder containing aluminium potassium sulfate (A
Autor:
Mami Ogimoto, Yoko Uematsu, Kumi Suzuki, Kimio Monma, Naoko Tomioka, Mayu Takanashi, Yuu Kikuchi, Nahoko Haneishi
Publikováno v:
Food additivescontaminants. Part B, Surveillance. 9(3)
Aluminium (Al) levels of 90 food samples were investigated. Nineteen samples contained Al levels exceeding the tolerable weekly intake (TWI) for young children [body weight (bw): 16 kg] when consuming two servings/week. These samples were purchased m
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 49:366-375
Organic solvent residue levels in "Existing Food Additives" (n=145), health food materials (n=23), and commercial health food products (n=19) were surveyed. Ethanol was the dominant solvent found in the samples, suggesting its use in the manufacturin
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 48:112-117
Properties of eight commercial licorice extracts used as a food additive (sweetener, listed in the List of Existing Food Additives in the Japanese Food Sanitation Law) were surveyed. Residue on ignition ranged from 0.3 to 12.4%, and pH ranged from 4.
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 43:10-17
Amounts of isothiocyanates and related compounds in a mustard extract and a horseradish extract for food additive use were determined by GC, after confirmation of the identity of GC peaks by GC/MS. Amounts of allyl isothiocyanate, which included that
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 42:109-113
The contents of the main pigments and other ingredients in commercial lac color products were determined by HPLC using an RP-18 column with 0.1 mol/L citric acid buffer solution-methanol (16:5) as the mobile phase, and a photodiode array (PDA) detect
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 53(1)
The aluminium (Al) content of 105 samples, including bakery products made with baking powder, agricultural products and seafoods treated with alum, was investigated. The amounts of Al detected were as follows (limit of quantification: 0.01 mg/g): 0.0
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 47(6)
Contents of minerals (Mg, Ca, Na and K), anions (SO4(2-), Br- and Cl) and heavy metals (Pb, Cd, Zn, Hg and As) were determined in 17 commercial samples of Nigari, 15 samples of crude magnesium chloride (sea water) products as a food additive and 2 ma
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 45(3)
Spectrophotometrically determined substances in Yucca extract, listed as "Yucca foam extract" in the "List of Existing Food Additives in Japan", were investigated by GC/MS, TLC and GC. A TLC method using an anisaldehyde color developing reagent simil
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 43(5)
A large volume injection head-space GC method was established for measuring low levels of residual methanol and ethanol in licorice extract used a food additive. A vial was kept at 50 degrees C in the oven of the head-space sampler. Injection of the