Inorganic Arsenic, iAs, is a well-known carcinogenic compound. It is therefore important to decrease the exposure of iAs as much as possible. In this work the levels of iAs and total arsenic (totAs) are determined in twelve samples of common rice brands, before and after cooking:...
Open access
Research Article10.9734/EJNFS/2016/28191
Sophie Hieke, Nera Kuljanic, Laura Fernandez, Liisa Lähteenmäki, Violeta Stancu, Monique M. Raats, Bernadette Egan, Kerry Brown, Hans Van Trijp, Ellen Van Kleef, Erica Van Herpen, Andrea Gröppel-Klein, Stephanie Leick, Katja Pfeifer, Wim Verbeke, Christine Hoefkens, Sinne Smed, Léon Jansen, Anita Laser-Reuterswärd, Živa Korošec, Igor Pravst, Anita Kušar, Marija Klopčič, Jure Pohar, Azucena Gracia, Tiziana de Magistris & Klaus G. Grunert·European Journal of Nutrition & Food Safety·2016
Health-related claims and symbols are intended as aids to help consumers make informed and healthier food choices but they can also stimulate the food industry to develop food that goes hand in hand with a healthier lifestyle. In order to better understand the role that health cl...
Open access
Research Article10.9734/EJNFS/2016/20758
Introduction: Humans are constantly exposed to a wide variety of environmental contaminants from different sources. The risk assessment of exposure to chemical compounds includes hazard identification, hazard characterization, exposure assessment and risk characterization. Human...
Open access
Research Article10.9734/EJNFS/2016/20212
Mahyara Markievicz Mancio Kus-Yamashita, Jorge Mancini Filho, Brent Mcdonald, Graziela Ravacci, Marcelo M. Rogero, Raul Dias Santos, Dan Waitzberg, María Soledad Reyes, Shlomo Yehuda, Juergen Gierke, Hector Cori, Tatiana Pires & Franco Maria Lajolo·European Journal of Nutrition & Food Safety·2016
In order to encourage discussions on "polyunsaturated fatty acids" and health, the Brazilian branch of the International Life Sciences Institute (ILSI) promoted the XII International Workshop Series on Foods with Functional Properties and/or Health Claims (28-29 November 2013) wh...
Open access
Research Article10.9734/EJNFS/2016/23018
The aim of this study was to determine the effects of lactic fermentation of Moringa oleifera leaf powder at young and mature stage of development. This is to improve the organoleptic quality of Moringa oleifera leaf powder. The work was performed in the laboratory of high School...
Open access
Research Article10.9734/EJNFS/2017/29627
Helle Margrete Meltzer, Helle Knutsen, Janneche Utne Skåre, Per Brandtzæg, Liv Elin Torheim, Jon Øyvind Odland & Beate Fossum Løland·European Journal of Nutrition & Food Safety·2016
The present benefit and risk assessment of breastmilk and contaminants in breastmilk was initiated by the Norwegian Scientific Committee for Food Safety (VKM). The overall objective is to provide a balanced assessment of the benefits of breastmilk against the possible risks from...
Open access
Research Article10.9734/EJNFS/2016/23233
Aims: Early childhood is most crucial for establishing eating habits; therefore, controlling the preferences of young children is critical. This study investigated the relationship between mothers’ and fathers’ food preferences in their childhood and their children’s present food...
Open access
Research Article10.9734/EJNFS/2016/24085
Introduction: Humans have consumed flaxseed (Linum usitatissimum) since the earliest times. It has been used as ready-to-eat breakfast cereals, breakfast drinks, salad dressings, porridge, and as beverages. To date, flaxseed is recognized as a functional food in the world’s food...
Open access
Research Article10.9734/EJNFS/2016/16318
Beta-carotene is a provitamin, i.e. a precursor of vitamin A (retinol), which is classified as an essential nutrient for humans. Beta-carotene is one of many carotenoids found in plants, fungi and bacteria. Carotenoids are therefore predominantly obtained through foods of plant o...
Open access
Research Article10.9734/EJNFS/2016/23739
H. Eneroth, L. Abramsson Zetterberg, C. Andersson, W. Becker, P. O. Darnerud, A. Glynn, R. Lindqvist, S. Sand & N. G. Ilbäck·European Journal of Nutrition & Food Safety·2016
Background: Assessments of food-related health risks and benefits performed by national or international experts are still to a large extent separate processes. Diets, foods, and even single food ingredients, may potentially be associated with both beneficial and adverse health e...
Open access
Research Article10.9734/EJNFS/2016/24207