Mostrando 4 resultados de: 4
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Article(4)
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Food Additives and Contaminants - Part A(1)
Food Chemistry(1)
Foods(1)
Journal of Agricultural and Food Chemistry(1)
Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador
ArticleAbstract: The co-occurrence of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2), ochratoxin A (OTA), dePalabras claves:cereals, chromatography - LC/MS, MycotoxinsAutores:De Meulenaer B., Johana Ortíz-Ulloa, Mestdagh F., Silvana P. Donoso, Van Camp J.Fuentes:scopusHazard Ratio and Hazard Index as Preliminary Estimators Associated to the Presence of Furans and Alkylfurans in Belgian Foodstuffs
ArticleAbstract: This paper provides an estimation of the hazard related to the presence of furan and five alkyl furaPalabras claves:alkyl furans, Belgium, co-occurrence pattern, contamination levels, food chain, furan, hazard index, hazard ratioAutores:Alsafra Z., Claude L. Saegerman, De Meulenaer B., Eppe G., Scholl G.Fuentes:scopusRisk of Exposure to Multiple Mycotoxins from Maize-Based Complementary Foods in Tanzania
ArticleAbstract: This study estimated exposure to multiple mycotoxins in 249 infants aged between 6 and 12 months inPalabras claves:exposure assessment, maize intake, Monte carlo simulation, multiple mycotoxins, probabilistic analysisAutores:De Meulenaer B., Haesaert G., Jacxsens L., Johana Ortíz-Ulloa, Kamala A., Kimanya M., Kolsteren P., Lachat C., Tiisekwa B.Fuentes:googlescopusThe nutritional quality of the red mangrove crab (Ucides occidentalis), harvested at two reserves in the Guayas estuary
ArticleAbstract: Crabs are an outstanding source of many essential nutrients. Little research has been performed on tPalabras claves:Churute reserve, ECUADOR, El Salado reserve, Nutritional value, Red mangrove crab, Spatial variationAutores:De Cock A., De Meulenaer B., Forio M.A.E., Goethals P.L.M., Luis Elvin Domínguez-Granda, Tack F.M.G.Fuentes:googlescopus