Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11070930
Abstract: In recent years, food safety incidents have been frequently reported. Food or raw materials themselves contain substances that may endanger human health and are called toxic and harmful substances in food, which can be divided… read more here.
Keywords: food; substances food; spectroscopy; harmful substances ... See more keywords
Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020321
Abstract: Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea,… read more here.
Keywords: tea extracts; fried potato; harmful substances; green tea ... See more keywords
The exposure level of environmental harmful substances related to the secondhand smoke in Korean non-smoker adults: data from the second Korean National Environmental Health Survey (KoNEHS 2012–2014): a cross-sectional study
Sign Up to like & getrecommendations! Published in 2019 at "Annals of Occupational and Environmental Medicine"
DOI: 10.35371/aoem.2019.31.e30
Abstract: Background We aimed to find the exposure level of environmental harmful substances related to the secondhand smoke (SHS) using a nationally representative data of the general population in Korea. Methods Total 3,533 people were included… read more here.
Keywords: level environmental; exposure level; substances related; exposure ... See more keywords