Fate of pesticide residues in beer and its by-products

Author:

Hakme Elena1,Kallehauge Nielsen Ida1,Fermina Madsen Jennifer1,Storkehave Lasse Munch1,Skjold Elmelund Pedersen Mette1,Schulz Benjamin Luke2,Poulsen Mette Erecius1,Hobley Timothy John1,Duedahl-Olesen Lene1

Affiliation:

1. National Food Institute, Technical University of Denmark, Lyngby, Denmark

2. School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia, Queensland, Australia

Funder

Technical University of Denmark

The University of Queensland

Publisher

Informa UK Limited

Subject

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

Reference34 articles.

1. Processing of brewing by-products to give food ingredient streams

2. CEN. 2006. Non Fatty Foods - Determination of Chlormequat and Mepiquat - LC-MS Method 15054:2006 EN . BSI.

3. Tracking, Behavior and Fate of 58 Pesticides Originated from Hops during Beer Brewing

4. Variability in the levels of fungicide residues in final beer as they are influenced by various sequences of agrochemicals used for treatment on hops

5. EU Pesticides Database. 2022. EU Pesticides database. Published http://ec.europa.eu/food/plant/pesticides/eu-pesticides-database/public/?event=product.resultat&language=EN&selectedID=266.

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