Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Junichiro Kabashima"'
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. 50(5)
Pollution levels of toxic heavy metals (Pb, Cd, Hg) and arsenic in existing food additives used as food colors (40 samples of 15 kinds) were investigated. Heavy metals were detected in 8 samples; Pb in 1 sample (2.8 microg/g), Hg in 8 samples (0.1-3.
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
Autor:
Junichiro Kabashima, Nahoko Haneishi, Yoko Uematsu, Shuzo Ogino, Kumi Suzuki, Keiichi Funayama, Mami Ogimoto, Tetsuko Yasuno, Reiko Kaneko
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 46(4)
Migration from multi-layer laminated film pouches intended for retort foods was investigated through HPLC analysis with a fluorescence detector, and measurements of residue on evaporation, consumption of potassium permanganate and total organic carbo