Search Results - "Granby, K."

Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages by Herrmann, S.S., Granby, K., Duedahl-Olesen, L.

“…•N-nitrosamine levels increase by increased addition of nitrite to sausages.•Erythorbic acid can reduce the levels of N-nitrosamines in nitrite cured…”
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Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment by Herrmann, S.S., Duedahl-Olesen, L., Granby, K.

“…Most of the available data on the occurrence of N-nitrosamines (NA) in processed meat products have been generated in the 1980s and 1990s and especially data…”
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Recycling of plastic waste: Screening for brominated flame retardants (BFRs) by Pivnenko, K., Granby, K., Eriksson, E., Astrup, T.F.

“…•BFRs were analysed in plastics from household waste, virgin and recycled plastics.•Half (50%) of household waste plastics contained BFRs.•Concentrations up to…”
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Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation by Herrmann, S.S., Duedahl-Olesen, L., Granby, K.

“…•Simultaneous determination of volatile and non-volatile N-nitrosamines in meat products.•One extraction procedure using basic laboratory…”
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UV-filters and musk fragrances in seafood commercialized in Europe Union: Occurrence, risk and exposure assessment by Cunha, S.C., Trabalón, L., Jacobs, S., Castro, M., Fernandez-Tejedor, M., Granby, K., Verbeke, W., Kwadijk, C., Ferrari, F., Robbens, J., Sioen, I., Pocurull, E., Marques, A., Fernandes, J.O., Domingo, J.L.

“…In the framework of the FP7 ECsafeSeafood project, 62 seafood samples commercialized in Europe Union from several representative species – mackerel, tuna,…”
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Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark by Herrmann, S.S., Duedahl-Olesen, L., Christensen, T., Olesen, P.T., Granby, K.

“…•Exposure to VNA and one carcinogenic NVNA via nitrite preserved meat is low.•The exposure to the NVNA is substantially higher than the VNA exposure.•Ham,…”
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Estimation of dietary intake of PCB and organochlorine pesticides for children and adults by Fromberg, A., Granby, K., Højgård, A., Fagt, S., Larsen, J.C.

“…Levels of organochlorine substances, including a number of organochlorine pesticides and PCB, are monitored in food, including meat, fish and dairy products…”
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Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish by Duedahl-Olesen, L., Christensen, J.H., Højgård, A., Granby, K., Timm-Heinrich, M.

“…A new method for the analysis of 25 polycyclic aromatic hydrocarbon (PAH) compounds in fish was developed, validated, and used for the quantification of PAHs…”
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EFFECTIVENESS OF A TEMPERATURE CONTROL SYSTEM IN HOME INDUCTION HOBS TO REDUCE ACRYLAMIDE FORMATION DURING PAN FRYING by Guillen, S, Oria, R, Salvador, M.L, Martorell, I, Corrales, A, Granby, K

“…Three trials were conducted to determine the influence of the use of temperature control systems on physico-chemical characteristics and acrylamide formation…”
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Processing factors and variability of pyrimethanil, fenhexamid and tolylfluanid in strawberries by Christensen, H.B, Granby, K, Rabølle, M

“…An HPLC-MS/MS method for the analysis of three pesticides in strawberries was developed and validated. Recoveries were measured at three spiking levels and…”
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On the Spatial Distribution and Seasonal Variation of Lower-Troposphere Ozone over Europe by Scheel, HE, Areskoug, H, Geiss, H, Gomiscek, B, Granby, K, Haszpra, L, Klasinc, L, Kley, D, Laurila, T, Lindskog, A, Roemer, M, Schmitt, R, Simmonds, P, Solberg, S, Toupance, G

“…Surface ozone data from 25 Europeanlow-altitude sites and mountain sites located between79°N and 28°N were studied. The analysiscovered the time period March…”
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Acrylamide in commercial table olives and the effect of domestic cooking by Duedahl-Olesen, L., Wilde, A.S., Dagnæs-Hansen, M.P., Mikkelsen, A., Olesen, P.T., Granby, K.

“…Table olive products can contribute to the nutritional intake of acrylamide; a compound classified as a probable carcinogen. For an exposure evaluation of…”
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Effects of dietary microplastic exposure on the organ toxicity of a mixture of chemical contaminants in zebrafish (Danio rerio) by Rainieri, S., Conlledo, N., Larsen, B.K., Granby, K., Barranco, A.

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Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market: Concentrations and human exposure levels by Álvarez-Muñoz, Diana, Rodríguez-Mozaz, Sara, Jacobs, Silke, Serra-Compte, Albert, Cáceres, Nuria, Sioen, Isabelle, Verbeke, Wim, Barbosa, Vera, Ferrari, Federico, Fernández-Tejedor, Margarita, Cunha, Sara, Granby, Kit, Robbens, Johan, Kotterman, Michiel, Marques, Antonio, Barceló, Damià

“…Pharmaceuticals (PhACs) and endocrine disrupting compounds (EDCs) are chemicals of emerging concern that can accumulate in seafood sold in markets. These…”
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Acrylamide content and color development in fried potato strips by Pedreschi, Franco, Kaack, Karl, Granby, Kit

“…Acrylamide formation and changes in color of fried potato strips was investigated in relation to frying temperature and three treatments before frying. Potato…”
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Acrylamide reduction under different pre-treatments in French fries by Pedreschi, Franco, Kaack, Karl, Granby, Kit, Troncoso, Elizabeth

“…Acrylamide formation in French fries was investigated in relation under different processing conditions and the content of glucose and asparagine of the strips…”
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Color changes and acrylamide formation in fried potato slices by Pedreschi, Franco, Moyano, Pedro, Kaack, Karl, Granby, Kit

“…The objective of this work was to study the kinetics of browning during deep-fat frying of blanched and unblanched potato chips by using the dynamic method and…”
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Analysis of glyphosate residues in cereals using liquid chromatography-mass spectrometry (LC-MS/MS) by Granby, K, Johannesen, S, Vahl, M

“…A fast and specific method for the determination of glyphosate in cereals is described. The method is based on extraction with water by ultrasonication. The…”
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Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee by Granby, Kit, Fagt, Sisse

“…An analytical method for analysing acrylamide in coffee was validated. The analysis of prepared coffee includes a comprehensive clean-up using multimode…”
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Reduction of acrylamide formation in potato slices during frying by Pedreschi, Franco, Kaack, Karl, Granby, Kit

“…Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli…”
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