Determination of perfluorooctanoic acid (PFOA) extractable from the surface of commercial cookware under simulated cooking conditions by LC/MS/MS

The Analyst ◽  
2005 ◽  
Vol 130 (9) ◽  
pp. 1299 ◽  
Author(s):  
Charles R. Powley ◽  
Michael J. Michalczyk ◽  
Mary A. Kaiser ◽  
L. William Buxton
Keyword(s):  
Perfluorooctanoic Acid ◽  
Cooking Conditions

Determination of perfluorooctane sulphonate and perfluorooctanoic acid in seafood and water from Map Ta Phut Industrial Estate area, Thailand

2021 ◽  
pp. 1-16
Author(s):  
Teerapong Lertassavakorn ◽  
Nanthanit Pholphana ◽  
Nuchanart Rangkadilok ◽  
Tawit Suriyo ◽  
Jutamaad Satayavivad
Keyword(s):  
Perfluorooctanoic Acid ◽  
Industrial Estate

Importance of Cooking Temperature and Pancreatic Amylase in Determination of Dietary Fiber in Dried Legumes

1995 ◽  
Vol 78 (6) ◽  
pp. 1444-1449 ◽  
Author(s):  
Roger Mongeau ◽  
René Brassard
Keyword(s):  
Dietary Fiber ◽  
Rapid Method ◽  
Dry Matter ◽  
Pancreatic Amylase ◽  
Total Dietary Fiber ◽  
Cooking Temperature ◽  
Navy Beans ◽  
Lima Beans ◽  
Cooking Conditions

Abstract Total dietary fiber (TDF) was measured in large lima, roman, black turtle, light red kidney, white navy, pinto, black-eyed, and soya beans and in chick peas by the Mongeau rapid method (A), the Prosky method (B), and the Lee method (C). When the samples were soaked and cooked according to package instructions (gentle boiling, 95°C), TDF values by method A were all within 19.7-22.1%, except for black-eyed beans (9.9%) and chick peas (11.3%) (g/100 g, cooked dry matter). For large lima beans (20.0-21.3%) and soya beans (19.2-19.7%), TDF values by methods A, B, and C were in agreement. For 7 samples, however, TDF values were up to 81% higher by method B (17.4-34.7%) and up to 122% higher by method C (21.1-39.8%) than those by method A (P ≤ 0.01). For 6 legumes, TDF values by method C were 15-28% higher (P ≤ 0.013) than by method B. White navy beans were analyzed also after different cooking conditions, varying from no cooking to autoclaving for 15 min at 120°C. TDF values by method A were independent from cooking conditions and remained between 20.2 and 22.4%. For navy beans cooked at 95°C, TDF values by method B (up to 34.7 ± 1.4%) and C (up to 39.8 ± 0.3%) were unpredictable, but autoclaving at 120°C reduced them to about 22%. Incorporation of a pan-creatic amylase in methods B and C consistently decreased the aforementioned analytical discrepancies, as did the absence of cooking. Only autoclaving (for at least 15 min at 120°C) fully restored agreement among methods A-C.

scholarly journals Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

2012 ◽  
Vol 18 (1) ◽  
pp. 67-76 ◽  
Author(s):  
Keiko YAMAGUCHI ◽  
Yuri NOMI ◽  
Takeshi HOMMA ◽  
Midori KASAI ◽  
Yuzuru OTSUKA
Keyword(s):  
Maillard Reaction ◽  
Meat Products ◽  
Cooking Conditions

Determination of perfluorooctanoic acid and perfluorooctanesulfonate in human tissues by liquid chromatography/single quadrupole mass spectrometry

2006 ◽  
Vol 20 (18) ◽  
pp. 2728-2734 ◽  
Author(s):  
Luciano Maestri ◽  
Sara Negri ◽  
Massimo Ferrari ◽  
Sergio Ghittori ◽  
Francesca Fabris ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Perfluorooctanoic Acid ◽  
Human Tissues ◽  
Quadrupole Mass ◽  
Quadrupole Mass Spectrometry

Determination of extractable perfluorooctanoic acid (PFOA) in water, sweat simulant, saliva simulant, and methanol from textile and carpet samples by LC/MS/MS

The Analyst ◽  
2005 ◽  
Vol 130 (5) ◽  
pp. 670 ◽  
Author(s):  
Michael P. Mawn ◽  
Richard G. McKay ◽  
Timothy W. Ryan ◽  
Bogdan Szostek ◽  
Charles R. Powley ◽  
...  
Keyword(s):  
Perfluorooctanoic Acid

scholarly journals Determination of Ideal Cooking Conditions for Pulp Production from Avocado Wood (Persea americana Mill.) by Kraft Method

2021 ◽  
Vol 72 (4) ◽  
pp. 411-416
Author(s):  
Gülşah Altunışık Bülbül ◽  
Ayhan Gençer
Keyword(s):  
Raw Materials ◽  
Persea Americana ◽  
Pulp Yield ◽  
Pulp Viscosity ◽  
Pulp Properties ◽  
Primary Basis ◽  
Pulp Production ◽  
Cooking Conditions ◽  
The Ideal

In this study, hand sheets were made from pulp produced by the Kraft method using avocado wood. The raw materials were supplied by a fruit orchard and consisted of avocado (Persea americana Mill.) trees that had completed their useful life and were cut during routine thinning maintenance. In order to determine the ideal cooking conditions in the production of pulp from avocado wood via the Kraft method, 16 cooks were carried out by varying the cooking time (T), active alkali (AA), and sulfidity (S) ratios. The general pulp properties, especially the screened pulp yield, pulp viscosity, and Kappa number, were evaluated. The pulp yield was taken as the primary basis in determining the cooking conditions. The ideal cooking conditions were also determined by considering some physical, mechanical, and optical properties of the paper. According to this study, the conditions found to be ideal in pulp production from avocado (Persea americana Mill.) wood via the Kraft method were: 18 % AA, 22 % S, and 75 min T.

scholarly journals Determination of formaldehyde in fresh seafood under different washing and cooking conditions

2021 ◽  
Vol 6 (2) ◽  
pp. 158
Author(s):  
Pattama Senthong ◽  
Tule Sirikitputtisak ◽  
Sivasit Wittayasilp
Keyword(s):  
Cooking Conditions
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