Searched for: subject:"Food%5C+Additives"
(1 - 20 of 31)

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Peters, R.J.B. (author), van Bemmel, G. (author), Herrera-Rivera, Z. (author), Helsper, H.P.F.G. (author), Marvin, H.J.P. (author), Weigel, S. (author), Tromp, P.C. (author), Oomen, A.G. (author), Rietveld, A.G. (author), Bouwmeester, H. (author)
Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 food products, and 3 personal care products were investigated for their TiO 2 content and the number-based size distribution of TiO2 particles...
article 2014
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Koster, S. (author), Rennen, M. (author), Leeman, W. (author), Houben, G. (author), Muilwijk, B. (author), van Acker, F. (author), Krul, L. (author)
One of the main challenges in food contact materials research is to prove that the presence of non-intentionally added substances (NIAS) is not a safety issue. Migration extracts may contain many unknown substances present at low concentrations. It is difficult and time-consuming to identify all these potential NIAS and concurrently to assess...
article 2014
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Meunier, L. (author), Garthoff, J.A. (author), Schaafsma, A. (author), Krul, L. (author), Schrijver, J. (author), van Goudoever, J.B. (author), Speijers, G. (author), Vandenplas, Y. (author)
Locust bean gum (LBG) is a galactomannan polysaccharide used as thickener in infant formulas with the therapeutic aim to treat uncomplicated gastroesophageal reflux (GER). Since its use in young infants below 12. weeks of age is not explicitly covered by the current scientific concept of the derivation of health based guidance values, the...
article 2014
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Frewer, L.J. (author), Davies, O.H. (author), van Rijswijk, W. (author), Lucas Luijckx, N.B. (author), Ward, S. (author), TNO Kwaliteit van Leven (author)
The modified European Food Law (General Food Law) has been emphasizing on the need to increase consumer confidence through implementation of regulatory measures focused on increased traceability in food chain. The implementation of effective traceability systems can provide the basis of communication between actors in the production chain, and...
article 2008
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Steeneken, P.A.M. (author), Tas, A.C. (author), Woortman, A.J.J. (author), Sanders, P. (author), Mijland, P.J.H.C. (author), de Weijs, L.G.R. (author), TNO Kwaliteit van Leven (author)
The effect of the granule structure on the methylation of starch was investigated by comparing the substitution patterns of potato starch methylated in granular suspension and in solution to DS 0.3. Substitution patterns were analyzed by successive digestion with α-amylase and amyloglucosidase, fractionation of the resulting malto...
article 2008
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Stierum, R. (author), Conesa, A. (author), Heijne, W. (author), Ommen, B.v. (author), Junker, K. (author), Scott, M.P. (author), Price, R.J. (author), Meredith, C. (author), Lake, B.G. (author), Groten, J. (author), TNO Kwaliteit van Leven (author), KvL (author)
Transcriptomics was performed to gain insight into mechanisms of food additives butylated hydroxytoluene (BHT), curcumin (CC), propyl gallate (PG), and thiabendazole (TB), additives for which interactions in the liver can not be excluded. Additives were administered in diets for 28 days to Sprague-Dawley rats and cDNA microarray experiments were...
article 2008
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de Jong, A.R. (author), Boumans, H. (author), Slaghek, T. (author), van Veen, J. (author), Rijk, R. (author), van Zandvoort, M.M.J. (author), TNO Kwaliteit van Leven (author)
This paper gives an overview of the legal consequences of a new EU framework regulation on food contact materials which includes controls on active and intelligent packaging. Recent developments in active and intelligent packaging systems are described, two examples of which aim at achieving improvements in quality and safety of food products....
article 2005
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Begley, T. (author), Castle, L. (author), Feigenbaum, A. (author), Franz, R. (author), Hinrichs, K. (author), Lickly, T. (author), Mercea, P. (author), Milana, M. (author), O'Brien, A. (author), Rebre, S. (author), Rijk, R. (author), Piringer, O. (author), TNO Kwaliteit van Leven TNO Voeding (author)
Materials and articles intended to come into contact with food must be shown to be safe because they might interact with food during processing, storage and the transportation of foodstuffs. Framework Directive 89/109/EEC and its related specific Directives provide this safety basis for the protection of the consumer against inadmissible...
article 2005
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Stierum, R. (author), Heijne, W. (author), Kienhuis, A. (author), van Ommen, B. (author), Groten, J. (author), TNO Kwaliteit van Leven (author)
Transcriptomics, proteomics and metabolomics are genomics technologies with great potential in toxicological sciences. Toxicogenomics involves the integration of conventional toxicological examinations with gene, protein or metabolite expression profiles. An overview together with selected examples of the possibilities of genomics in toxicology...
article 2005
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Bär, A. (author), Krul, C.A.M. (author), Jonker, D. (author), de Vogel, N. (author), TNO Voeding (author)
Alpha-cyclodextrin glucosyltransferase (α-CGTase, EC 2.4.1.19) is an amylolytic enzyme used for the production of α-cyclodextrin (α-CD), a novel, soluble dietary fiber, from food-grade starch. The safety of an α-CGTase preparation obtained by batch fermentation from a recombinant strain of Escherichia coli K12 harboring the α-CGTase gene from...
article 2004
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Feron, V.J. (author), van Vliet, P.W. (author), Notten, W.R.F. (author), TNO Voeding (author)
Combined exposures may be categorised as specified combinations or mixtures of substances, depending on composition and exposure scenario. The major characteristic of a specified combination is known composition and that of a mixture simultaneous exposure. A framework was developed as a guide for safety evaluation of combined exposures. This...
article 2004
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Kroes, R. (author), Müller, D. (author), Lambe, J. (author), Löwik, M.R.H. (author), van Klaveren, J. (author), Kleiner, J. (author), Massey, R. (author), Mayer, S. (author), Urieta, I. (author), Verger, P. (author), Visconti, A. (author)
Exposure assessment is one of the key parts of the risk assessment process. Only intake of toxicologically significant amounts can lead to adverse health effects even for a relatively toxic substance. In the case of chemicals in foods this is based on three major aspects: (i) how to determine quantitatively the presence of a chemical in...
article 2002
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Feron, V.J. (author), Cassee, F.R. (author), Groten, J.P. (author), van Vliet, P.W. (author), van Zorge, J.A. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
In this article, we highlight new developments and recent studies concerning adverse human health effects related to chemical mixtures. One group of activities comprises the development of a new computer program for analyzing mixture studies and a mathematical model as a basis for combination rules that predict the toxicity of mixtures. Other...
article 2002
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Crews, H. (author), Alink, G. (author), Andersen, R. (author), Braesco, V. (author), Holst, B. (author), Maiani, G. (author), Ovesen, L. (author), Scotter, M. (author), Solfrizzo, M. (author), van den Berg, R. (author), Verhagen, H. (author), Williamson, G. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
In this review many examples are given of the complexities involved in using some biomarkers in relation to assessing the effects of dietary exposure, when there is frequently a need to determine changes following long-term low level exposure to dietary components. These range from understanding why the biomarker might be valuable and how best...
article 2001
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Bos, M.A. (author), van Vliet, T. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Proteins and low molecular weight (LMW) surfactants are widely used for the physical stabilisation of many emulsions and foam based food products. The formation and stabilisation of these emulsions and foams depend strongly on the interfacial properties of the proteins and the LMW surfactants. Therefore these properties have been studied...
article 2001
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Magos, L. (author), TNO BIBRA International Ltd, Woodmansterne Rd, Carshalton, Surrey SM5 4DS, United Kingdom Centraal Instituut voor Voedingsonderzoek TNO TNO Voeding (author)
Chemicals/CAS: Biological Products; Ethylmercury Compounds; Food Additives; Pharmaceutical Preparations; Preservatives, Pharmaceutical; Thimerosal, 54-64-8
article 2001
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Groten, J.P. (author), Butler, W. (author), Feron, V.J. (author), Kozianowski, G. (author), Renwick, A.G. (author), Walker, R. (author)
The possibility that structurally unrelated food additives could show either joint actions or interactions has been assessed based on their potential to share common sites and mechanisms of action or common pathways of elimination. All food additives approved in the European Union and allocated numerical acceptable daily intake values were...
article 2000
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Botterweck, A.A.M. (author), Verhagen, H. (author), Goldbohm, R.A. (author), Kleinjans, J. (author), van den Brandt, P.A. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Both carcinogenic and anticarcinogenic properties have been reported for the synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The association between dietary intake of BHA and BHT and stomach cancer risk was investigated in the Netherlands Cohort Study (NLCS) that started in 1986 among 120,852 men and...
article 2000
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Löwik, M.R.H. (author), Hulshof, K.F.A.M. (author), Brussaard, J.H. (author), Kistemaker, C. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Food chemical risk management needs, among other things, assessment of exposure. For dietary intake food consumption surveys are the data source to be used. One complicating factor in the usage of these data is the dependence of dietary intake estimates on the time frame of assessment. Central to this time dependence is the within-subject...
article 1999
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Langhout, D.J. (author), Schutte, J.B. (author), van Leeuwen, P. (author), Wiebenga, J. (author), Tamminga, S. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
1. A study was conducted with broiler chicks to evaluate the effects of dietary high-methylated citrus pectin (HMC) or low-methylated citrus pectin (LMC) on the performance, nutrient digestibility, morphology of the small intestinal wall and ileal microbial activity. 2. Both pectin products were tested at a dietary content of 30 g/kg using a...
article 1999
Searched for: subject:"Food%5C+Additives"
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