Instability of an aromatic amine in fatty food and fatty food simulant: characterisation of reaction products and prediction of their toxicity-Reference-Cited by-同舟云学术

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Instability of an aromatic amine in fatty food and fatty food simulant: characterisation of reaction products and prediction of their toxicity

Published:2014-11-24 Issue:1 Volume:32 Page:100-109
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Paseiro-Cerrato R.,Rodríguez-Bernaldo de Quirós A.,Sendón R.,Bustos J.,Sánchez J.J.,López-Hernández J.,Paseiro-Losada P.

Publisher

Informa UK Limited

Subject

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

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2014.975751

Reference30 articles.

1. Migration of aniline from polyamide cooking utensils into food simulants

2. Determination of Aniline Derivatives in Oils Related to the Toxic Oil Syndrome by Atmospheric Pressure Ionization-Tandem Mass Spectrometry

3. Molecular characterization of an enzyme that degrades neuromodulatory fatty-acid amides

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1. Examining primary aromatic amines' stability in aqueous food simulants: effects of 3% acetic acid and water test conditions;Journal of Consumer Protection and Food Safety;2024-03-27

2. Transfer of primary aromatic amines from coloured paper napkins into four different food matrices and into cold water extracts;Food Additives & Contaminants: Part A;2018-06-03

3. Managing Contamination Risks From Packaging Materials;Handbook of Hygiene Control in the Food Industry;2016

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