Pub Date : 2007-04-01DOI: 10.1080/02652030701245445
L. Merino, P. Darnerud, U. Edberg, P. Aman, M. Castillo
L. MERINO, P. O. DARNERUD, U. EDBERG, P. AMAN & M. D. P. CASTILLO Food Additives and Contaminants, Volume 23, 2006, pp. 1283–1289 The publishers would like to draw attention to the reference details for Woese et al. (1997), which should be as follows: Woese K, Lange D, Boess Ch, Bögl KW. 1997. A comparison of organically and conventionally grown foods – results of a review of the relevant literature. Journal of the Science of Food and Agriculture 74:281–293.
L. MERINO, P. O. DARNERUD, U. EDBERG, P. AMAN & M. D. P. CASTILLO《食品添加剂和污染物》，2006年第23卷，第1283-1289页，出版商希望提请注意Woese等人(1997)的参考细节，应该如下:Woese K, Lange D, Boess Ch, Bögl KW. 1997。有机食品和传统食品的比较——相关文献综述的结果。食品与农业科学杂志(74):281 - 293。
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Pub Date : 2006-10-01DOI: 10.1080/02652030600982544
K. Sreenath, P. Prabhasankar, Y. P. Venkatesh
Figure 3. Immunochemical analyses of rabbit antiserum to erythritol-bovine serum albumin (BSA) conjugate. (b) Checkerboard analyses at different coated antigen concentrations and antiserum dilutions. Coating antigen: erythritol-KLH conjugate; concentrations are shown in the inset. Secondary antibody: goat anti-rabbit IgG-alkaline phosphatase (1: 4000 dilution). The absorbance values are the mean of triplicate analysis.
{"title":"Generation of an antibody specific to erythritol, a non-immunogenic food additive","authors":"K. Sreenath, P. Prabhasankar, Y. P. Venkatesh","doi":"10.1080/02652030600982544","DOIUrl":"https://doi.org/10.1080/02652030600982544","url":null,"abstract":"Figure 3. Immunochemical analyses of rabbit antiserum to erythritol-bovine serum albumin (BSA) conjugate. (b) Checkerboard analyses at different coated antigen concentrations and antiserum dilutions. Coating antigen: erythritol-KLH conjugate; concentrations are shown in the inset. Secondary antibody: goat anti-rabbit IgG-alkaline phosphatase (1: 4000 dilution). The absorbance values are the mean of triplicate analysis.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"45 1","pages":"1053 - 1053"},"PeriodicalIF":0.0,"publicationDate":"2006-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81161699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-06-01DOI: 10.1080/02652030600762359
J. Fodor, K. Meyer, M. Riedlberger, J. Bauer, P. Horn, F. Kovács, M. Kovács, F. Kovács, M. Kovács
{"title":"Distribution and elimination of fumonisin analogues in weaned piglets after oral administration of Fusarium verticillioides fungal culture","authors":"J. Fodor, K. Meyer, M. Riedlberger, J. Bauer, P. Horn, F. Kovács, M. Kovács, F. Kovács, M. Kovács","doi":"10.1080/02652030600762359","DOIUrl":"https://doi.org/10.1080/02652030600762359","url":null,"abstract":"","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"16 1","pages":"644 - 644"},"PeriodicalIF":0.0,"publicationDate":"2006-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81870903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2005-04-01DOI: 10.1080/02652030500070572
S. Kift
This Special Issue, devoted to micro-credentials and qualifications for future work and learning in a disrupted world, is a welcome and critically timed contribution to educational theorising and practice internationally. COVID-19 has accelerated Industry 4.0’s pervasive labour market disruption. Digitisation’s efficiencies have been rapidly embraced and broadly up-scaled as a matter of necessity. Many industries and professions have fast tracked digitalisation to transform pre-pandemic business models for current and future sustainability. We have seen all education sectors – Kindergarten to Year 12 (K-12), vocational education and training/ further education (VET/FE) and higher education (HE) – digitise and digitalise to varying degrees in their rapid move to emergency remote teaching (Hodges et al., 2020). Robust evaluation will be needed to assess the efficacy of that pedagogical triaging – our well-intentioned ‘panic-gogy’ (Kamenetz, 2020) – to inform the quality and fitness-for-future-purpose of that online pivot. In the meantime, HE’s students and graduates emerge from 2020 wanting to support and apply their studies in a challenging job market that was already weakening pre-pandemic and has now worsened (for example in the Australian context, Social Research Centre, 2020), especially for young people. If that was not enough, significant and underlying issues of climate change, reconciliation with First Nations, demographic change and globalisation continue to have implications for equal and equitable participation in the full range of life opportunities, including in meaningful paid work. In brief, the context for this Special Issue is an international grand challenge writ very large.
{"title":"Foreward","authors":"S. Kift","doi":"10.1080/02652030500070572","DOIUrl":"https://doi.org/10.1080/02652030500070572","url":null,"abstract":"This Special Issue, devoted to micro-credentials and qualifications for future work and learning in a disrupted world, is a welcome and critically timed contribution to educational theorising and practice internationally. COVID-19 has accelerated Industry 4.0’s pervasive labour market disruption. Digitisation’s efficiencies have been rapidly embraced and broadly up-scaled as a matter of necessity. Many industries and professions have fast tracked digitalisation to transform pre-pandemic business models for current and future sustainability. We have seen all education sectors – Kindergarten to Year 12 (K-12), vocational education and training/ further education (VET/FE) and higher education (HE) – digitise and digitalise to varying degrees in their rapid move to emergency remote teaching (Hodges et al., 2020). Robust evaluation will be needed to assess the efficacy of that pedagogical triaging – our well-intentioned ‘panic-gogy’ (Kamenetz, 2020) – to inform the quality and fitness-for-future-purpose of that online pivot. In the meantime, HE’s students and graduates emerge from 2020 wanting to support and apply their studies in a challenging job market that was already weakening pre-pandemic and has now worsened (for example in the Australian context, Social Research Centre, 2020), especially for young people. If that was not enough, significant and underlying issues of climate change, reconciliation with First Nations, demographic change and globalisation continue to have implications for equal and equitable participation in the full range of life opportunities, including in meaningful paid work. In brief, the context for this Special Issue is an international grand challenge writ very large.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"28 1","pages":"289 - 289"},"PeriodicalIF":0.0,"publicationDate":"2005-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82787199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2004-05-01DOI: 10.1080/02652030410001662039
J. Gilbert
{"title":"Book review of Dictionary of Food Compounds with CD-ROM: Additives, Flavours and Ingredients. Edited by Shmuel Yannai (Chapman & Hall/CRC Press, London, UK, 2003), Pp. xvii + 1763. Price £396.00, ISBN 1-58-488-416-9","authors":"J. Gilbert","doi":"10.1080/02652030410001662039","DOIUrl":"https://doi.org/10.1080/02652030410001662039","url":null,"abstract":"","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"4 1","pages":"512 - 513"},"PeriodicalIF":0.0,"publicationDate":"2004-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85164184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2004-03-01DOI: 10.1080/02652030310001647271
J. Gilbert
There are 22 contributors including the Editor from five countries principally from academia, although one contributor is from government and three from industry. The book is divided into 13 chapters segregated between ‘Part 1. Perceiving and measuring colour’ and ‘Part II. Colour control in food’. Perception of colour as part of the sensory assessment of food, is covered in Chapter 1. Chapters 3–5 deal with colour measurement, colour models and use of reflectance techniques for colour measurement of foods, respectively. Chapter 6 deals with the important area of colour sorting of foods, and as the authors are from an industrial company that manufactures sorting equipment, this chapter contains many practical examples of electronic sorting systems as well as their performance and limitations. Chapter 7 deals with the chemistry of food colour from a theoretical standpoint ranging from outlining pigments originating from browning to molecular orbital theory in relation to colour. Chapters 8–10 deal, respectively, with the colour of vegetables, meat and fruit in each case dealing with practical issues such as the effects of processing and storage on the stability of colour. Chapter 11 deals topically with genetic manipulation of crop plants to add value by enhancing pigment content. It leads naturally to the next chapter that deals with food colours as food additives, covering synthetic as well as natural colours. Although this chapter by American authors has some focus on US Food, Drug and Cosmeticapproved colours, it describes the Joint FAO/WHO Expert Committee on Food Additives status when relevant and presents a reasonable international view. Chapter 13 looks ahead at developments in natural colours, and the concluding chapter discusses calibrated colour-imaging analysis of food. Overall, this is a comprehensive text on food colour that has been well thought out and carefully structured — it makes a unique contribution to this area and will be valued as a reference text.
{"title":"Book reviews of Colour in Food — Improving Quality Edited by D. B. MacDougall (Woodhead, Cambridge, UK, 2002). Pp. xiii + 378. Price £120.00. ISBN 1-85573-590-3","authors":"J. Gilbert","doi":"10.1080/02652030310001647271","DOIUrl":"https://doi.org/10.1080/02652030310001647271","url":null,"abstract":"There are 22 contributors including the Editor from five countries principally from academia, although one contributor is from government and three from industry. The book is divided into 13 chapters segregated between ‘Part 1. Perceiving and measuring colour’ and ‘Part II. Colour control in food’. Perception of colour as part of the sensory assessment of food, is covered in Chapter 1. Chapters 3–5 deal with colour measurement, colour models and use of reflectance techniques for colour measurement of foods, respectively. Chapter 6 deals with the important area of colour sorting of foods, and as the authors are from an industrial company that manufactures sorting equipment, this chapter contains many practical examples of electronic sorting systems as well as their performance and limitations. Chapter 7 deals with the chemistry of food colour from a theoretical standpoint ranging from outlining pigments originating from browning to molecular orbital theory in relation to colour. Chapters 8–10 deal, respectively, with the colour of vegetables, meat and fruit in each case dealing with practical issues such as the effects of processing and storage on the stability of colour. Chapter 11 deals topically with genetic manipulation of crop plants to add value by enhancing pigment content. It leads naturally to the next chapter that deals with food colours as food additives, covering synthetic as well as natural colours. Although this chapter by American authors has some focus on US Food, Drug and Cosmeticapproved colours, it describes the Joint FAO/WHO Expert Committee on Food Additives status when relevant and presents a reasonable international view. Chapter 13 looks ahead at developments in natural colours, and the concluding chapter discusses calibrated colour-imaging analysis of food. Overall, this is a comprehensive text on food colour that has been well thought out and carefully structured — it makes a unique contribution to this area and will be valued as a reference text.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"30 1","pages":"302 - 303"},"PeriodicalIF":0.0,"publicationDate":"2004-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90774698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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