Analysis of ethylene oxide in ice creams manufactured with contaminated carob bean gum (E410)-Reference-Cited by-同舟云学术

Analysis of ethylene oxide in ice creams manufactured with contaminated carob bean gum (E410)

Published:2021-09-03 Issue:12 Volume:38 Page:2116-2127
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Bessaire Thomas¹^ORCID,Stroheker Thomas¹^ORCID,Eriksen Bjorn¹,Mujahid Claudia¹,Hammel Yves-Alexis¹,Varela Jesus¹,Delatour Thierry¹,Panchaud Alexandre¹,Mottier Pascal¹,Stadler Richard H.¹

Affiliation:

1. Nestlé Research, Société des Produits Nestlé S.A., Lausanne, Switzerland

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2021.1970242

Reference39 articles.

1. THE CHLORINATION OF THE OLEFINS

2. [ASU] Amtliche Sammlung von Untersuchungsverfahren. 1999. Amtliche Sammlung von Untersuchungsverfahren nach § 64 LFGB. BVL L 53.00-1: 1999-11.Untersuchung von Lebensmitteln - Gaschromatographische Bestimmung von Ethylenoxid und 2-Chlorethanol in Gewürzen. https://www.beuth.de/de/technische-regel/bvl-l-53-00-1/30303404.

3. [BFR] Bundesinstitut für Risikobewertung Opinion No 056/2020, 23 December 2020. Health risk assessment of ethylene oxide residues in sesame seeds. https://www.bfr.bund.de/cm/349/health-risk-assessment-of-ethylene-oxide-residues-in-sesame-seeds.pdf.

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