Occurrence and risk characterization of non-nutritive sweeteners in selected food products from Korea

2021 ◽  
Author(s):  
Hyun-Hee Kang ◽  
Choong-In Yun ◽  
Shinai Choi ◽  
Keum-Soon Oh ◽  
Young-Jun Kim
Keyword(s):  
Food Products ◽  
Risk Characterization

Human Effectiveness and Risk Characterization of the Electromuscular Incapacitation Device - A Limited Analysis of the TASER. Part 1. Technical Report

2005 ◽  
Author(s):  
Andrew Maier ◽  
Patricia Nance ◽  
Paul Price ◽  
Clifford J. Sherry ◽  
J. P. Reilly ◽  
...  
Keyword(s):  
Risk Characterization ◽  
Technical Report ◽  
Human Effectiveness

Exposure assessment and risk characterization of Aflatoxin M1 through consumption of market milk and milk products in Ludhiana, Punjab

Food Control ◽  
2021 ◽  
pp. 107991
Author(s):  
Simranjot Kaur ◽  
Jasbir Singh Bedi ◽  
Pankaj Dhaka ◽  
Deepthi Vijay ◽  
Rabinder Singh Aulakh
Keyword(s):  
Exposure Assessment ◽  
Aflatoxin M1 ◽  
Risk Characterization ◽  
Milk Products

scholarly journals Risk characterization of antimicrobial resistance of Salmonella in meat products

Food Control ◽  
2015 ◽  
Vol 57 ◽  
pp. 18-23 ◽  
Author(s):  
Eva Doménech ◽  
Ana Jiménez-Belenguer ◽  
Rosa Pérez ◽  
María Antonia Ferrús ◽  
Isabel Escriche
Keyword(s):  
Antimicrobial Resistance ◽  
Meat Products ◽  
Risk Characterization

scholarly journals Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 801
Author(s):  
Kornelia Kaczmarska ◽  
Matthew Taylor ◽  
Udayasika Piyasiri ◽  
Damian Frank
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase ◽  
Food Products ◽  
High Protein ◽  
Gas Chromatography Mass Spectrometry ◽  
Protein Food ◽  
Volatile Flavor ◽  
Orbitrap Mass Spectrometry ◽  
Metabolite Profiles

Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.

scholarly journals Genetic characterization of Italian tomato varieties and their traceability in tomato food products

2012 ◽  
Vol 1 (1) ◽  
pp. 54-62 ◽  
Author(s):  
Maria Luisa Savo Sardaro ◽  
Marta Marmiroli ◽  
Elena Maestri ◽  
Nelson Marmiroli
Keyword(s):  
Genetic Characterization ◽  
Food Products

Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece

2019 ◽  
Vol 36 (6) ◽  
pp. 940-951 ◽  
Author(s):  
Bozidar Udovicki ◽  
Ilija Djekic ◽  
Jasenka Gajdos Kljusuric ◽  
Maria Papageorgiou ◽  
Adriana Skendi ◽  
...  
Keyword(s):  
Exposure Assessment ◽  
Risk Characterization

scholarly journals Prevalence of Listeria spp. and characterization of Listeria monocytogenes isolated from food products in Tetouan, Morocco

Food Control ◽  
2018 ◽  
Vol 84 ◽  
pp. 436-441 ◽  
Author(s):  
Nadia Amajoud ◽  
Alexandre Leclercq ◽  
Jose M. Soriano ◽  
Hélène Bracq-Dieye ◽  
Mohammed El Maadoudi ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Products

An Integrated Approach to Risk Characterization of Multiple Pathway Chemical Exposures*

2018 ◽  
pp. 165-176 ◽  
Author(s):  
Christopher T. DeRosa ◽  
M. M. Mumtaz ◽  
Harlal Choudhury ◽  
D. L. McKean
Keyword(s):  
Integrated Approach ◽  
Risk Characterization ◽  
Chemical Exposures ◽  
Multiple Pathway

scholarly journals Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)

2018 ◽  
Vol 6 (2) ◽  
pp. 500-508
Author(s):  
Julie Ann A. Arcales ◽  
Garner Algo L.Alolod
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzymatic Activity ◽  
Antimicrobial Property ◽  
Food Products ◽  
The Philippines ◽  
Lactobacillus Delbrueckii ◽  
Bacterial Strains ◽  
Isolation And Characterization

Isolation and characterization of bacteria in food products are important to determine and distinguish the beneficial or harmful effects of microbiota in certain samples. Lactic acid bacteria in food products had long been associated to good factors as food preservatives and with added fermentation metabolites. This study isolated and characterized lactic acid bacteria from burong bangus. The culture and purification process of bacteria isolation resulted to 4 strains of lactic acid bacteria namely Enterococcus faecalis, Tetragenococcus muriaticus, Lactobacillus delbrueckii subp. delbrueckii and Carnobacterium divergens. High enzymatic activity were observed with E. faecalis particularly on lipase and protease assay. While C. divergens have no enzymatic activity against lipase, protease, amylase and cellulase. The antimicrobial property of L. delbrueckii is only susceptible to amoxicillin unlike the other three bacteria isolates. No antagonistic activity were observed with the four bacterial strains against Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The result of this study showed promising benefits to the industry especially in developing countries like the Philippines because population are not yet so aware of this organisms and the benefits that can be derived through their consumption.

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