Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2 Objective 1: Compendium of Representative Processing Techniques investigated in regulatory studies for pesticides-Reference-Cited by-同舟云学术

Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2 Objective 1: Compendium of Representative Processing Techniques investigated in regulatory studies for pesticides

Published:2018-11 Issue:11 Volume:15 Page:
ISSN:2397-8325
Container-title:EFSA Supporting Publications
language:
Short-container-title:EFSA Supporting Publications

Author:

Scholz Rebekka¹,Herrmann Michael¹,Kittelmann Arno¹,von Schledorn Maria¹,van Donkersgoed Gerda²,Graven Coen²,van der Velde‐Koerts Trijntje²,Anagnostopoulos Chris³,Bempelou Eleftheria³,Michalski Britta¹

Affiliation:

1. BfR (German Federal Institute for Risk Assessment)

2. RIVM (National Institute for Public Health and the Environment)

3. BPI (Benaki Phytopathological Institute)

Publisher

Wiley

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/sp.efsa.2018.EN-1508/fullpdf

Reference177 articles.

1. Agrana , 2014. From beet to sugar. Available online: http://www.agrana.com/fileadmin/inhalte/agrana_group/downloads/zucker_2014_E_140914_WEB.pdf [Accessed: 08.12.2017].

2. Anderson L, 2006. Fenoxycarb (CGA114597): Residue Study on Olives and Processed Fractions in Spain and Italy. EFSA Journal 2015;13(7):4202.

3. Olive oil and pomace olive oil processing;Antonopoulos;Grasas Aceites,2006

4. Cereal grains for the food and beverage industries

5. Ayvaz H, Santos AM and Rodriguez‐Saona LE, 2016. Understanding Tomato Peelability, Comprehensive Reviews in Food Science & Food Safety. 15(3).

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