Detection and characterisation of aluminium-containing nanoparticles in Chinese noodles by single particle ICP-MS-Reference-Cited by-同舟云学术

Detection and characterisation of aluminium-containing nanoparticles in Chinese noodles by single particle ICP-MS

Published:2017-10-03 Issue:1 Volume:35 Page:86-93
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Loeschner Katrin¹^ORCID,Correia Manuel¹,López Chaves Carlos²^ORCID,Rokkjær Inge³,Sloth Jens J.¹^ORCID

Affiliation:

1. Division of Food Technology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark

2. Biomedical Research Centre, iMUDyS, Department of Physiology, Faculty of Pharmacy, University of Granada, Granada, Spain

3. Chemical Laboratory Aarhus, Danish Veterinary and Food Administration, Lystrup, Denmark

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/10.1080/19440049.2017.1382728

Reference34 articles.

1. Regulatory aspects of nanotechnology in the agri/feed/food sector in EU and non-EU countries

2. Development of a combined SEM and ICP-MS approach for the qualitative and quantitative analyses of metal microparticles and sub-microparticles in food products

3. DG Sante. 2017. Database on Food Additives [Internet]. [cited 2017 May 31]. https://webgate.ec.europa.eu/foods_system/main/?sector=FAD&auth=SANCAS.

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