Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Raquel Catarino Medeiros Vinci"'
Autor:
Joris Van Loco, Raquel Catarino Medeiros Vinci, Ilse Van Overmeire, Eric Matsiko, Eric Deconink, Thibault de Schaetzen, Patrick Kolsteren, Liesbeth Jacxsens, Michael Canfyn, Bruno De Meulenaer, Carl Lachat
Publikováno v:
Food Control. 52:1-8
Because volatile organic compounds (VOCs) are ubiquitous in the environment and may represent health risks, it is important to know whether they are present in our diet and to identify possible sources in order to reduce daily intake. In the present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7011f152da23a17deb9eb3f5a2a2f67
https://doi.org/10.1016/j.foodcont.2014.12.010
https://doi.org/10.1016/j.foodcont.2014.12.010
Publikováno v:
Food Chemistry. 133:1138-1154
Acrylamide is proven to be carcinogenic in rodents and a ‘probable’ human carcinogen, with increasing evidence of positive associations with human cancers. Thus, authorities and industry urge to find solutions for acrylamide formation, while no l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d79b665c1b51543d757f612c0439893
https://doi.org/10.1016/j.foodchem.2011.08.001
https://doi.org/10.1016/j.foodchem.2011.08.001
Autor:
Patrick Kolsteren, Eric Matsiko, Carl Lachat, Joris Van Loco, Michael Canfyn, Raquel Catarino Medeiros Vinci, Bruno De Meulenaer, Liesbeth Jacxsens, Thibault de Schaetzen, Ilse Van Overmeire
Publikováno v:
CHEMOSPHERE
Benzene is a volatile organic compound known to be carcinogenic to humans (Group 1) and may be present in food. In the present study, 455 food samples from the Belgian market were analyzed for benzene contents and some possible sources of its occurre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da6162f33af7956b487c84b6ee67305f
https://doi.org/10.1016/j.chemosphere.2012.03.044
https://doi.org/10.1016/j.chemosphere.2012.03.044
Autor:
Joris Van Loco, Mirjana Andjelkovic, Raquel Catarino Medeiros Vinci, Bruno De Meulenaer, Michael Canfyn, Ilse Van Overmeire
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:12975-12981
Benzene may occur in foods due to the oxidative decarboxylation of benzoate in the presence of hydroxyl radicals. This study investigated factors influencing benzene formation in liquid model systems. The type of buffer, other sources of hydroxyl rad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb64245d152a54ad3f93a0698adf79cb
https://doi.org/10.1021/jf203233s
https://doi.org/10.1021/jf203233s
Autor:
Frédéric Mestdagh, Bruno De Meulenaer, Raquel Catarino Medeiros Vinci, Nathalie De Muer, Carlos Van Peteghem, Quenten Denon, Barbara Kerkaert, Christof Van Poucke
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:898-906
This study evaluated various additives or process aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters. The application of acetic and citric acid, calcium lactate and asparagin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaa1925cac96304f9a094ef33f77381d
https://doi.org/10.1021/jf1042486
https://doi.org/10.1021/jf1042486
Autor:
Raquel Catarino Medeiros Vinci, Frédéric Mestdagh, Carlos Van Peteghem, Bruno De Meulenaer, Nathalie De Muer
Publikováno v:
Food Additives and Contaminants
Food Additives and Contaminants, 2010, 27 (04), pp.417-425. ⟨10.1080/19440040903453276⟩
Food Additives and Contaminants, 2010, 27 (04), pp.417-425. ⟨10.1080/19440040903453276⟩
International audience; The correlation between sugar levels in raw material (potatoes), brown colouring and formation of acrylamide in French fries was investigated. Such study would allow the identification of incoming potatoes (raw material) with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2acdfacece24b0f9cb7532e6899e3b19
https://hal.archives-ouvertes.fr/hal-00576996/document
https://hal.archives-ouvertes.fr/hal-00576996/document
Autor:
Jacques O. De Beer, Bruno De Meulenaer, Thibault de Schaetzen, Joris Van Loco, Raquel Catarino Medeiros Vinci, Ilse Van Overmeire, Michael Canfyn
Publikováno v:
Analytica chimica acta. 672(1-2)
Benzene is classified by the IARC as carcinogenic to humans. Several sources may contribute for the occurrence of benzene in foods, such as, environmental contamination and the reaction of benzoate salts with ascorbic acid (naturally present or added
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fe7003dd3a12480dd7e432c08946193
https://pubmed.ncbi.nlm.nih.gov/20579500
https://pubmed.ncbi.nlm.nih.gov/20579500