Migration of bisphenol A into canned tomatoes produced in Italy: Dependence on temperature and storage conditions

Food Chemistry

Volumn 160, Issue , 2014, Pages 157-164

  Errico, Sonia ^a,b   Bianco, Mariangela ^a,c   Mita, Luigi ^a,c   Migliaccio, Marina ^a,b   Rossi, Sergio ^d   Nicolucci, Carla ^a,b,e   Menale, Ciro ^a,b,d   Portaccio, Marianna ^b   Gallo, Pasquale ^c   Mita, Damiano G ^a,c,d   Diano, Nadia ^a,c,d  

^a NATIONAL INSTITUTE OF BIOSTRUCTURES AND BIOSYSTEMS   (Italy)

^b SECOND UNIVERSITY OF NAPLES   (Italy)

^c ISTITUTO ZOOPROFILATTICO SPERIMENTALE DEL MEZZOGIORNO   (Italy)

^d INSTITUTE OF GENETICS AND BIOPHYSICS ADRIANO BUZZATI TRAVERSO   (Italy)

^e UNIVERSITY OF MESSINA   (Italy)

Author keywords

Bisphenol A; Canned tomatoes; HPLC; Migration; Solid phase extraction

Indexed keywords

FOOD STORAGE; FRUITS; LIQUID CHROMATOGRAPHY; PHASE SEPARATION;

BIS-PHENOL A; CANNED TOMATOES; HPLC; MIGRATION; SOLID-PHASE EXTRACTION;

EXTRACTION;

4,4' ISOPROPYLIDENEDIPHENOL; BENZHYDRYL DERIVATIVE; PHENOL DERIVATIVE;

ARTICLE; CANNED FOOD; CONTROLLED STUDY; EUROPEAN UNION; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; HEATING; LIMIT OF QUANTITATION; LIQUID CHROMATOGRAPHY; MARKET; SOLID PHASE EXTRACTION; SPECTROFLUOROMETRY; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; TOMATO; ULTRAVIOLET SPECTROPHOTOMETRY; ANALYSIS; CHEMISTRY; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ITALY; MAXIMUM ALLOWABLE CONCENTRATION; PROCEDURES; TEMPERATURE;

BENZHYDRYL COMPOUNDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; EUROPEAN UNION; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD, PRESERVED; ITALY; LYCOPERSICON ESCULENTUM; MAXIMUM ALLOWABLE CONCENTRATION; PHENOLS; SOLID PHASE EXTRACTION; TEMPERATURE;

EID: 84898615384     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.085     Document Type: Article

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