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Full-Text Articles in Food Chemistry
Candy Flavorings In Tobacco, Jessica E. Brown, Wentai Luo, Lorne M. Isabelle, James F. Pankow
Candy Flavorings In Tobacco, Jessica E. Brown, Wentai Luo, Lorne M. Isabelle, James F. Pankow
Chemistry Faculty Publications and Presentations
Professor James F. Pankow reveals striking similarities between the patterns in the flavoring chemicals used in flavored tobacco products and those in popular candy and Kool-Aid products. The authors analyzed 12 artificially flavored candy and fruit drink products and compared them to 15 widely-available flavored tobacco products. They found significant overlap in the chemical signatures of the flavor chemicals. Several of the tobacco products contained flavor chemicals at much higher concentrations than in the non-tobacco products.
In-Package Nonthermal Plasma Degradation Of Pesticides On Fresh Produce, N. Misra, Shashi Pankaj, Tony Walsh, Finbarr O'Regan, Paula Bourke, Patrick Cullen
In-Package Nonthermal Plasma Degradation Of Pesticides On Fresh Produce, N. Misra, Shashi Pankaj, Tony Walsh, Finbarr O'Regan, Paula Bourke, Patrick Cullen
Articles
In-package nonthermal plasma (NTP) technology is a novel technology for the decontamination of foods and biological materials. This study presents the first report on the potential of the technology for the degradation of pesticide residues. A cocktail of pesticides, namely Azoxystrobin, Cyprodinil, Fludioxonil and Pyriproxyfen was tested on strawberries. The concentrations of these pesticides were monitored in priori and post- plasma treatment using GC-MS/MS. An applied voltage and time dependent degradation of the pesticides was observed for treatment voltages of 60, 70 and 80 kV and treatment durations ranging from 1 to 5 min, followed by 24 h in-pack storage. …