Zobrazeno 1 - 10
of 234
pro vyhledávání: '"Marco, Iammarino"'
Editorial: Novel chemical, microbiological and physical approaches in food safety control, volume II
Autor:
Marco Iammarino, Antonio Bevilacqua, Barbara Speranza, Sara Panseri, Gulhan Unlu, Rosalia Zianni
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/ffa07f12c93f4702bb9aba52a2594a54
Autor:
Mariateresa Ingegno, Rosalia Zianni, Ines Della Rovere, Andrea Chiappinelli, Valeria Nardelli, Francesco Casamassima, Anna Calitri, Maurizio Quinto, Donatella Nardiello, Marco Iammarino
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Polycyclic aromatic hydrocarbons (PAHs) are environmental contaminants that can be found in various food products, including those intended for infants. Due to their potential health risks, it is crucial to develop sensitive analytical methods for th
Externí odkaz:
https://doaj.org/article/d8e28edb6a554397ba4d98983734e66b
Autor:
Giovanna Berardi, Aurelia Di Taranto, Naceur Haouet, Valeria Vita, Elena Palomba, Gianluca Rizzi, Marco Iammarino
Publikováno v:
Italian Journal of Food Safety (2023)
Polyphosphates (PPs) constitute a class of food additives widely used due to their ability to exercise different useful activities. The food safety concern about the use of PPs in food is both the possible non-declared addition and some health effect
Externí odkaz:
https://doaj.org/article/a2ca4a2b3a404019840af004c052b42f
Autor:
Maria Campaniello, Valeria Nardelli, Rosalia Zianni, Michele Tomaiuolo, Oto Miedico, Marco Iammarino, Annalisa Mentana
Publikováno v:
Foods, Vol 13, Iss 7, p 1033 (2024)
In this work, Microwave-Assisted Extraction (MAE) was proposed as an alternative and environmentally friendly technique in lipidomics to study the lipid fingerprint of soft cheeses, such as mozzarella. For method development, a first step concerning
Externí odkaz:
https://doaj.org/article/20b1b486c0884f3593d70ebd45c1dd8e
Autor:
Carmen Palermo, Annalisa Mentana, Michele Tomaiuolo, Maria Campaniello, Marco Iammarino, Diego Centonze, Rosalia Zianni
Publikováno v:
Foods, Vol 13, Iss 3, p 416 (2024)
X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the shelf life of products. In this work, two different types of surface-ripe
Externí odkaz:
https://doaj.org/article/18a96b90c1724a45adbd4a6b920bfa72
Publikováno v:
Foods, Vol 13, Iss 3, p 445 (2024)
The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional va
Externí odkaz:
https://doaj.org/article/934f930a8ae94c309203d96f7b5cda89
Publikováno v:
Microorganisms, Vol 12, Iss 1, p 173 (2024)
Mycotoxin contamination of animal feed is a complex issue in both animal wellness and food safety. The most diffused mycotoxins subject to the official control of animal feed are Aflatoxin B1 (AF), Zearalenone (ZEA), Deoxynivalenol (DON), Ochratoxin
Externí odkaz:
https://doaj.org/article/35d75f6cf6c84d39936bf1c0016e5699
Publikováno v:
Foods, Vol 12, Iss 21, p 4046 (2023)
The increase in consumer demand for safe, convenient, and fresh food with an extended shelf life is accompanied by an interest in the environmental impacts caused by the food industry [...]
Externí odkaz:
https://doaj.org/article/f5319769261e46768bc8ddc0c1253d53
Autor:
Stefano Castellana, Angelica Bianco, Loredana Capozzi, Laura Del Sambro, Domenico Simone, Marco Iammarino, Valeria Nardelli, Annamaria Caffò, Carmelinda Trisolini, Antonella Castellana, Elisabetta Catalano, Angelica Milano, Giulia Schino, Roldano Sottili, Antonio Parisi
Publikováno v:
Fermentation, Vol 9, Iss 10, p 911 (2023)
Mozzarella is one of the most popular unripened Apulian cheeses. Knowledge about microbial composition and variability of artisanal mozzarella and its production chain is increasingly growing. In this study, microbial communities from natural whey st
Externí odkaz:
https://doaj.org/article/7214001422c648a6a6107bd00da9b99c
Autor:
EFSA Panel on Contaminants in the Food Chain (EFSA CONTAM Panel), Dieter Schrenk, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Jesús delMazo, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Jean‐Charles Leblanc, Carlo Stefano Nebbia, Elsa Nielsen, Evangelia Ntzani, Annette Petersen, Salomon Sand, Tanja Schwerdtle, Christiane Vleminckx, Heather Wallace, Benigni Romualdo, Cristina Fortes, Stephen Hecht, Marco Iammarino, Olaf Mosbach‐Schulz, Francesca Riolo, Anna Christodoulidou, Bettina Grasl‐Kraupp
Publikováno v:
EFSA Journal, Vol 21, Iss 3, Pp n/a-n/a (2023)
Abstract EFSA was asked for a scientific opinion on the risks to public health related to the presence of N‐nitrosamines (N‐NAs) in food. The risk assessment was confined to those 10 carcinogenic N‐NAs occurring in food (TCNAs), i.e. NDMA, NMEA
Externí odkaz:
https://doaj.org/article/e273443793d34434ab060cb79c4ee6a6