Effect of alkali treatment and natural fermentation on the residue behaviour of malathion and malaoxon during table olive production-Reference-Cited by-同舟云学术

Effect of alkali treatment and natural fermentation on the residue behaviour of malathion and malaoxon during table olive production

Published:2023-01-19 Issue:3 Volume:40 Page:381-391
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Luyinda Abdurahman¹,Yildirim Kumral Aysegul¹

Affiliation:

1. Faculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Bursa, Nilufer, Turkey

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2023.2168066

Reference53 articles.

1. [ATSDR] Agency for Toxic Substances and Disease Registry. 2003. Atlanta (GA): Agency for Toxic Substances and Disease Registry Division of Toxicology/Toxicology Information Branch; [accessed 2022 Oct 24]. http://www.atsdr.cdc.gov/toxprofiles/tp.asp?id=522&tid=92. Toxicological profile for malathion.

2. Residue changes and processing factors of eighteen field-applied pesticides during the production of Chinese Baijiu from rice

3. Decontamination of cypermethrin residues in tomato fruits and cauliflower curds

4. Storage stability of three organophosphorus pesticides on cucumber samples for analysis

5. Changes in chemical and microbiological composition of two varieties of olive during fermentation

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