Criteria to define a more relevant reference sample of titanium dioxide in the context of food: a multiscale approach

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 34, Issue 5, 2017, Pages 653-665

  Dudefoi, William ^a   Terrisse, Hélène ^b   Richard Plouet, Mireille ^b   Gautron, Eric ^b   Popa, Florin ^b   Humbert, Bernard ^b   Ropers, Marie Hélène ^a  

^a INRA   (France)

^b UNIVERSITÉ DE NANTES   (France)

Author keywords

E171; food; nanoparticle; surface properties; TiO2

Indexed keywords

FOOD PRODUCTS; INTERNATIONAL COOPERATION; METALS; NANOPARTICLES; OXIDES; SURFACE PROPERTIES; TITANIUM; TITANIUM OXIDES; TRANSITION METAL COMPOUNDS; TRANSITION METALS;

CRYSTALLINE PHASE; E171; GASTROINTESTINAL TRACT; INTERNATIONAL AGENCY FOR RESEARCH ON CANCERS; ISO-ELECTRIC POINTS; MULTI-SCALE APPROACHES; REFERENCE MATERIAL; TRANSITION-METAL OXIDES;

TITANIUM DIOXIDE;

NANOPARTICLE; TITANIUM DIOXIDE; FOOD ADDITIVE; TITANIUM;

ARTICLE; CRYSTAL STRUCTURE; ELEMENTAL ANALYSIS; FOOD; PARTICLE SIZE; PH; POWDER; PRIORITY JOURNAL; RAMAN SPECTROMETRY; SURFACE AREA; SURFACE PROPERTY; TRANSMISSION ELECTRON MICROSCOPY; ULTRAVIOLET RADIATION; X RAY DIFFRACTION; ZETA POTENTIAL; CHEMISTRY; HUMAN; STANDARDS;

FOOD; FOOD ADDITIVES; HUMANS; NANOPARTICLES; PARTICLE SIZE; SURFACE PROPERTIES; TITANIUM;

EID: 85012884427     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/19440049.2017.1284346     Document Type: Article

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