Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled
temperature, offering improved taste, texture and nutritional values along with extended …

Contamination of perfluoroalkyl substances (PFASs) in agricultural products have attracted
more and more attentions recently. In this review, relationship between PFASs and …

Abstract The European Commission asked EFSA for a scientific evaluation on the risks to
human health related to the presence of perfluoroalkyl substances (PFAS s) in food. Based …

Sunscreen pollution can be a symptom of unsustainable tourism and coastal development,
impacting marine and aquatic resources. When introduced into marine and freshwater …

The potential adverse effects of UV-filter pollution in marine environments have been the
focus of research in recent years. This systematic review aims to determine the extent of this …

Over the past two decades the class of per-and polyfluoroalkyl substances (PFAS) has
emerged as a widespread contaminant in environmental media globally. As awareness and …

Present review discusses current trends in the gas chromatographic-mass spectrometric
(GC-MS) determination of sixteen organic UV filters belonging to the classes of i) …

UV-filters are of emerging concern and their toxicity has been demonstrated in many papers.
Organic and mineral UV-filters are active ingredients found in sunscreens. Due to the …

Steaming process is the most popular method for cooking mussels worldwide. The effect of
this cooking process on some toxic (Cd, Ni, Pb), essential (Cr, Cu, Fe, Mn, Zn) elements …

In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming
process was revealed by a transactional analysis of data from ultra-high-performance liquid …