Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt

Author:

Casado-Hidalgo Gema,Morante-Zarcero Sonia,Pérez-Quintanilla Damián,Sierra IsabelORCID

Funder

Federación Española de Enfermedades Raras

Agencia Estatal de Investigación

Ministerio de Ciencia, Innovación y Universidades

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. AESAN (Spanish Food Safety and Nutrition Agency), 2020. Opium alkaloids in poppy seeds. [Online]. Available in: http://www.aecosan.msssi.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/gestion_riesgos/opio_semillas_adormidera.pdf [access: 20–12-2022].

2. BfR recommends provisional daily upper intake level and a guidance value for morphine in poppy seeds;BfR, German Federal Institute for Risk Assessment;BfR Health Assess.,2006

3. Opium alkaloids in harvested and thermally processed poppy seeds;Carlin;Front. Chem.,2020

4. New advanced materials and sorbent-based microextraction techniques as strategies in sample preparation to improve the determination of natural toxins in food samples;Casado;Molecules,2020

5. Insight into the impact of food processing and culinary preparations on the stability and content of plant alkaloids considered as natural food contaminants;Casado;Appl. Sci.,2023

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