Determination of Pyraclostrobin and Trifloxystrobin Residues in Red Pepper Powder Processed from Raw Red Pepper-Reference-Cited by-同舟云学术

Determination of Pyraclostrobin and Trifloxystrobin Residues in Red Pepper Powder Processed from Raw Red Pepper

Published:2018-08-25 Issue:1 Volume:12 Page:94-99
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Noh Hyun Ho,Kwon Hyeyoung,Lee Hyo Sub,Ro Jin-ho,Kyung Kee Sung,Moon Byeong-chul

Funder

Research Program for Agricultural Science & Technology Development

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-018-1341-8/fulltext.html

Reference27 articles.

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2. Bonnechere A, Hanot V, Jolie R, Hendrickw M, Bragard C, Bedoret T, Loco JV (2012) Effect of household and industrial processing on levels of five pesticide residues and two degradation products in spinach. Food Control 25:397–406. https://doi.org/10.1016/j.foodcont.2011.11.010

3. Claeys WL, Meng ZY, Wang P, Lu CL, Yang YZ, Zhang L, Liu L, Chen S (2011) Exposure of several Belgian consumer groups to pesticide residues through fresh fruit and vegetable consumption. Food Control 22:508–516. https://doi.org/10.1016/j.foodcont.2010.09.037

4. Elkins ER (1989) Effect of commercial processing on pesticide residues in selected fruits and vegetables. J AOAC Int 72:533–535

5. Fellows PJ (2009) Food processing technology: principles and practice. Woodhead Publishing Limited, Cambridge

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