Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Thomas Fazio"'
Autor:
Thomas Fazio
Publikováno v:
Journal of AOAC INTERNATIONAL. 75:91-93
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b85fb77312d1d1dcd5d48c2c35cd8cc
https://doi.org/10.1093/jaoac/75.1.91a
https://doi.org/10.1093/jaoac/75.1.91a
Autor:
Sean D. Longfellow, Thomas Fazio, Charles R Warner, Daniel H. Daniels, Frank L Joe, Gregory W. Diachenko
Publikováno v:
Food additives and contaminants. 9(4)
A survey of sulphite levels in a variety of foods including dried fruit, dried mashed potatoes, shrimp, canned mushrooms and fruit juices has been conducted. The levels found ranged from 0 ppm in orange juice to 3722 ppm as sulphur dioxide in dried f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c47f90938f01baaf92c9d449b89e41c
https://pubmed.ncbi.nlm.nih.gov/1493879
https://pubmed.ncbi.nlm.nih.gov/1493879
Publikováno v:
Journal of AOAC INTERNATIONAL. 62:615-620
The Food and Drug Administration multicomponent regulatory procedure for determining polynuclear aromatic hydrocarbons in foods was recently used to survey 24 foodstuffs for the presence of these compounds. The procedure has a reliable limit of quant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a21e99ec060d8f4d817cb831d4db937
https://doi.org/10.1093/jaoac/62.3.615
https://doi.org/10.1093/jaoac/62.3.615
Publikováno v:
Food Additives and Contaminants. 6:29-33
A survey of Polish malt and beer for volatile N-nitrosamines has been conducted. N-Nitrosodimethylamine was found in malt at levels ranging from 0.2 to 3.6 micrograms/kg (average 1.5 micrograms/kg) and in beer at levels up to 0.3 microgram/kg (averag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56fbdc9281a71ec1f9e1538c03baaf93
https://doi.org/10.1080/02652038909373736
https://doi.org/10.1080/02652038909373736
Publikováno v:
Journal of AOAC INTERNATIONAL. 61:1374-1378
A survey has been completed of 106 cured meat samples for 14 volatile N-nitrosamines. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39eb4e1ae72c8912b3055e1ca3400797
https://doi.org/10.1093/jaoac/61.6.1374
https://doi.org/10.1093/jaoac/61.6.1374
Publikováno v:
Journal of Food Science. 40:491-495
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18fd59441631e3afb4482bd1f8a88663
https://doi.org/10.1111/j.1365-2621.1975.tb12512.x
https://doi.org/10.1111/j.1365-2621.1975.tb12512.x
Publikováno v:
Journal of AOAC INTERNATIONAL. 64:1386-1391
An interlaboratory study of 3 methods for the determination of sulfamethazine in swine muscle and liver tissue was conducted. A gas chromatographic (GC), a combined gas chromatographic-mass spectrometric (GC/MS), and a colorimetric method were evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fce454797fb9d30b28b04b61b1696b07
https://doi.org/10.1093/jaoac/64.6.1386
https://doi.org/10.1093/jaoac/64.6.1386
Publikováno v:
Journal of AOAC INTERNATIONAL. 62:931-936
A gas chromatographic method is presented for the quantitative determination of 1,4- dioxane in polysorbate 60 and polysorbate 80. Dioxane is isolated from the matrix by closedsystem vacuum distillation with water as the carrier solvent. The distilla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2415320f8ff2b875f77f1165d5cd43e
https://doi.org/10.1093/jaoac/62.4.931
https://doi.org/10.1093/jaoac/62.4.931
Publikováno v:
Journal of AOAC INTERNATIONAL. 66:1067-1073
Migration studies were conducted to determine the quantity of styrene that migrates from polymers into fatty foods, specifically margarine. Azeotropic distillation was used to isolate styrene from the margarine. Headspace gas chromatography with a Ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::906efd7a83070a608034793d02e90e78
https://doi.org/10.1093/jaoac/66.5.1067
https://doi.org/10.1093/jaoac/66.5.1067
Publikováno v:
Journal of AOAC INTERNATIONAL. 61:513-519
A rapid quantitative method for determining 8 antioxidants in various food products is described. Two procedures are employed. The first involves the use of a glass wool precolumn to separate 3(2)-tert-butyl-4-hydroxyanisole, 3,5-di -tert - butyl - 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2a9e22bbce181d49a9d0df3616f8627
https://doi.org/10.1093/jaoac/61.3.513
https://doi.org/10.1093/jaoac/61.3.513