Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. This study investigated the effect of adding salmon oil (SO) to canned pink salmon produced from fish exhibiting two opposite degrees of skin watermarking, bright (B) and dark (D). Specific goals of the study ...

Bisphenol A (BPA) is a chemical used in the production of polycarbonate plastics and for lining metal cans, canned foods. BPA well-known endocrine disrupting chemical, it therefore, very hazardous to human health. levels were determined three brands tomatoes (Gino, Super Mama, Derica) as sold Nigerian markets. The samples analyzed using solvent extraction, separation quantitation by gas chromat...

A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limi...

Background: The aim of this study was to introduce a new and economical method for reduction of nitrate content in canned apples and pears. Methods: The nitrate content was determined before and after treatment with CaHPO4 ranging from 0.01% to 0.1% using spectroscopic method in 2015 in Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran- Ir...

Al~traet--The industrial sterilization of canned foods is a process in which there usually occurs a degradation of the nutrients and a deterioration of the qualitative properties due to the temperature to which the food is overexposed in order to assure sterilization. In this work we face the problem using optimal control methods. Linear constraints on the control and nonlinear ones on the stat...

INTRODUCTION A common perception is that healthful foods are more expensive than less healthful foods. We assessed the cost of beverages and foods served at YMCA after-school programs, determined whether healthful snacks were more expensive, and identified inexpensive, healthful options. METHODS We collected daily snack menus from 32 YMCAs nationwide from 2006 to 2008 and derived prices of be...

1. The amounts of iodine in nationally representative samples of prepared and cooked groups of foods and in a wide variety of individual foods and food products were determined colorimetrically. The amounts of erythrosine, a red food colour containing 577 mg I/g were also determined in selected foods and diets by high-performance liquid chromatography. 2. The average British diet was calculated...