The effect of cooking on chlorpyrifos and 3,5,6-trichloro-2-pyridinol levels in chlorpyrifos-fortified produce for use in refining dietary exposure

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 25, 2004, Pages 7567-7573

  Byrne, Sandra L ^a   Pinkerton, Sarah L ^a,b  

^a DOW AGROSCIENCES LLC   (United States)

^b INDIANA UNIVERSITY   (United States)

Author keywords

Chlorpyrifos; Cooking; Exposure assessment; Factor; Residues; TCP

Indexed keywords

2 HYDROXY 3,5,6 TRICHLORPYRIDINE; CHLORPYRIFOS; PYRIDONE DERIVATIVE; UNCLASSIFIED DRUG;

APPLE; ARTICLE; BEAN; BROCCOLI; CABBAGE; CAPILLARY GAS CHROMATOGRAPHY; CHERRY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; DIET; FOOD PROCESSING; GREENHOUSE; NONHUMAN; ORANGE JUICE; PEACH; PEPPER; PLANT; SQUASH; SWEET POTATO;

CHLORPYRIFOS; DIET; ENVIRONMENTAL EXPOSURE; HEAT; HERBICIDES; INSECTICIDES; PYRIDONES; VEGETABLES;

BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; IPOMOEA BATATAS; MALUS X DOMESTICA; PHASEOLUS (ANGIOSPERM); PRUNUS PERSICA; SOLANUM TUBEROSUM;

EID: 10644285577     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049212w     Document Type: Article

References (14)

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