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欧盟No 10/2011《关于预期与食品接触的塑料材料和制品的委员会法规》解读 总被引:1,自引:0,他引:1
欧盟No 10/2011《关于预期与食品接触的塑料材料和制品的委员会法规》于2011年5月1日实施。新法规将多种材质多层复合材料等纳入其适用范围;规定了与食品接触的塑料材料和制品的市场准入条件;以授权物质联合清单形式对允许使用的单体和添加剂作出了规定和更新;规定了塑料材料及制品中钡、钴、铜、铁、锂、锰和锌等重金属迁移量的通用要求;规定了经营者应提供的书面声明及支持性文件要求;对迁移量测试等符合性评价的内容进行了更新,修改了部分食品模拟物的浓度和种类,增加了针对干性食品的模拟物测试要求;对不同用途产品的具体测试条件也进行了更新。 相似文献
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密胺塑料中三聚氰胺在食品模拟物中的迁移规律研究 总被引:1,自引:0,他引:1
采用超高效液相色谱串联质谱(UPLC-MS/MS)法,研究食品模拟物种类、接触时间、接触温度、乙酸浓度、乙醇浓度、重复使用和微波加热等迁移条件下,密胺塑料中三聚氰胺在水、4%乙酸(w/v)、10%乙醇(v/v)、95%乙醇(V/V)和异辛烷等5种食品模拟物和牛奶样品中的迁移规律。结果表明:模拟物的属性对迁移行为有显著影响,迁移量随温度的升高和时间的增加而变大。酸性食品和牛奶中的三聚氰胺迁移风险较高,且需控制密胺塑料的使用温度、盛放时间、重复使用次数及微波加热功率和时间以降低密胺塑料中三聚氰胺迁移风险。 相似文献
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正确认识绿色食品、有机食品与化肥 总被引:5,自引:4,他引:5
生产和消费绿色食品、有机食品正在成为我国的一种时尚。本文主要讨论了以下内容 :(1)绿色食品、有机食品的基本意义 ;(2 )绿色食品、有机食品的发展与农业现代化 ;(3)化肥不是农药 ,两者不能同样对待 ;(4)发展绿色食品、有机食品的积极意义和可能面临的问题。笔者认为 ,发展无污染、洁净而面向公众的农产品 ,提高农产品的公众信誉度 ,可能是一个真正的“商机 相似文献
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L R Lareo B N Gracia L Fajardo L H Romero G Acciarri A Pradilla C Maldonado M Reed C H Daza 《Archivos latinoamericanos de nutrición》1990,40(1):22-43
One important indicator of nutritional surveillance is the one devoted to monitor food security. The experience toward the development of one of such indicators is presented. This includes the development of a food basket, defined as the group of foods that meet the characteristics such as is now consumed by important population segments of the community; it contributes a substantial portion of the calories and proteins purchased, and is responsible for an important proportion of the food budget. The concept implies a dynamic food basket, the quantities of which are calculated in a way that simulates the behavior of the consumer and the best nutrition knowledge. For this purpose we use linear program techniques. A measure of the risk of being unable to buy the foods needed for a family is presented, and is used as a proxy for food security risk. In the appendix, the mathematical expressions of the model used for a linear program is also presented. 相似文献
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Epidemiological research has shown a positive association between certain diseases and dietary intake of food components found in fruits, grains, legumes, fish oil among others. Food that may provide a health benefit beyond the traditional nutrients that it contains, are named functional food. In addition to the varied nutrients, legumes contain compounds such as polyphenols, soluble fiber, alpha-galactosides and isoflavones which confer propierties of functional foods. Do to the cuse of flatus production in some people, long cooking periods, or anti-nutritional factors, legume consumption levels are limited. In this review, germination and fermentation processes will be presented as alternatives that are able to reduce or inactivate anti-nutritional factors, preserve and even improve the content of the isoflavones, or better the potencial of the legumes as functional food or as ingredients for the formulation of functional foods. 相似文献
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G F Pinto 《Archivos latinoamericanos de nutrición》1971,21(2):169-183
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