Effects of microwave heating on the migration of substances from melamine formaldehyde tableware

Food Additives and Contaminants - Part A

Volumn 31, Issue 9, 2014, Pages 1616-1624

  Poovarodom, Ngamtip ^a   Junsrisuriyawong, Kansuda ^a   Sangmahamad, Raweeporn ^a   Tangmongkollert, Pattaree ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

formaldehyde; melamine; microwave; migration; reheating

Indexed keywords

CONDENSATION REACTIONS; FORMALDEHYDE; FOURIER SERIES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MELAMINE; MICROWAVE IRRADIATION; MICROWAVES; THERMAL PROCESSING (FOODS);

CONVENTIONAL HEATING; CUMULATIVE EXPOSURES; LOW CONCENTRATIONS; LOW MOLECULAR WEIGHT; MELAMINE DERIVATIVES; MELAMINE FORMALDEHYDE; MIGRATION; REHEATING;

MICROWAVE HEATING;

CARBENE; FOOD ADDITIVE; FORMALDEHYDE; MELAMINE; MELAMINE FORMALDEHYDE; METHYLOL MELAMINE; PLASTIC; UNCLASSIFIED DRUG; TRIAZINE DERIVATIVE;

ADDITION REACTION; ARTICLE; CHEMICAL REACTION; CONTROLLED STUDY; CONVENTIONAL HEATING; DEMETHYLOLATION; HEATING; INFRARED SPECTROSCOPY; KITCHEN; MICROWAVE COOKING; MICROWAVE IRRADIATION; MOLECULAR WEIGHT; OVERALL MIGRATION; POLYMERIZATION; PRIORITY JOURNAL; PRODUCT SAFETY; REACTION ANALYSIS; TABLEWARE; THERMAL EXPOSURE; THERMAL TIME; CHEMICAL STRUCTURE; CHEMISTRY; COOKING; FOOD ANALYSIS; FOOD CONTAMINATION; HEAT; MICROWAVE RADIATION; PROCEDURES;

COOKING; FOOD ANALYSIS; FOOD CONTAMINATION; HOT TEMPERATURE; MICROWAVES; MOLECULAR STRUCTURE; TRIAZINES;

EID: 84906788978     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/19440049.2014.947638     Document Type: Article

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