Stability of the insecticide cypermethrin during tomato processing and implications for endocrine activity

Food Additives and Contaminants

Volumn 22, Issue 1, 2005, Pages 15-22

  Lin, H M ^a,b   Gerrard, Juliet A ^b   Shaw, I C ^a,b  

^a UNIVERSITY OF CANTERBURY   (New Zealand)

^b ESR Christchurch Science Centre   (New Zealand)

Author keywords

Breakdown products; Cypermethrin; Food processing; Pesticide; Tomato

Indexed keywords

CIPERMETHRIN;

ACIDITY; ALKALINITY; ARTICLE; CANNED FOOD; CONTROLLED STUDY; DEGRADATION; ENDOCRINE FUNCTION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; IN VITRO STUDY; PH; PRIORITY JOURNAL; TEMPERATURE DEPENDENCE; THERMOSTABILITY; TOMATO; TOXICOKINETICS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; ENDOCRINE SYSTEM; FOOD CONTAMINATION; FOOD HANDLING; HEAT; HUMANS; HYDROGEN-ION CONCENTRATION; INSECTICIDES; LYCOPERSICON ESCULENTUM; PESTICIDE RESIDUES; PYRETHRINS;

LYCOPERSICON ESCULENTUM;

EID: 14844359390     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030400027938     Document Type: Article

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