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Full-Text Articles in Life Sciences
Comparison Of Predicted And Observed Dioxin Levels In Fish: Implications For Risk Assessment, Judy S. Lakind, Daniel Q. Naiman
Comparison Of Predicted And Observed Dioxin Levels In Fish: Implications For Risk Assessment, Judy S. Lakind, Daniel Q. Naiman
RISK: Health, Safety & Environment (1990-2002)
After comparing sampled and modelled dioxin levels in the tissue of fish near pulp and paper mill discharges, the authors argue that, until an improved bioaccumulation model is incorporated into EPA's Risk assessment process, determination of human health Risks associated with consuming dioxin-contaminated fish should be based on sampling.
Luminescence Techniques To Identify The Treatment Of Foods By Ionizing Radiation, G. A. Schreiber, B. Ziegelmann, G. Quitzsch, N. Helle, K. W. Bogl
Luminescence Techniques To Identify The Treatment Of Foods By Ionizing Radiation, G. A. Schreiber, B. Ziegelmann, G. Quitzsch, N. Helle, K. W. Bogl
Food Structure
About a decade ago two luminescence techniques, thermoluminescence (TL) and chemiluminescence (CL), were first described as methods for the detection of irradiated spices. It has now been established that the CL method can be used to screen only certain foodstuffs for irradiation. The TL method, instead, has been developed for clear identification of foods irradiated with at least 1 kGy and contaminated by minerals. The method is therefore suitable for a wide range of foodstuffs and it has been applied by laboratories for routine control. The latest findings prove that even irradiation with very low doses used to inhibit the …
An Overview Of The Role Of Fat In Nutrition And Formulation And Its Measurement In The Live Animal, Meat Carcass And Processed Meat Products, Paul B. Newman
An Overview Of The Role Of Fat In Nutrition And Formulation And Its Measurement In The Live Animal, Meat Carcass And Processed Meat Products, Paul B. Newman
Food Structure
The role of fat in nutrition and health is complex but one about which consumers have only recently become aware. As a consequence of changing consumer attitudes and because fat affects many physical attributes in food, raw material suppliers and food manufacturers have attempted to improve the range and nutritional composition of available foodstuffs. However, with a substantial price difference between fat and lean, and ever-increasing demands for improved throughputs and operational cost performance, producer and manufacturing sectors require rapid, accurate methods of fat measurement suitable for commercial application. These are only just beginning to become available but should ultimately …