Konu "Dietary exposure" için Pazar Meslek Yüksekokulu Koleksiyonu listeleme
Toplam kayıt 6, listelenen: 1-6
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Assessment of aluminum via baby foods consumption in Turkey: Estimated early-life dietary exposure and target hazard quotient
(Springer, 2021)This study focuses on infant formulas and baby biscuits, which have an important place in the nutrition of the most vulnerable individuals, namely babies. In this sense, the aluminum levels of 64 different baby foods, ... -
An assessment of heavy metal level in infant formula on the market in Turkey and the hazard index
(Elsevier, 2021)Heavy metals are compounds which exist in many food products that we consume daily, and they show a toxic effect in certain concentrations. In this study, firstly, lead, cadmium, arsenic and mercury levels in 36 samples ... -
Comparison and risk assessment of nitrate and nitrite levels in infant formula and biscuits for small children in Turkey
(Elsevier, 2022)This study aimed to determine the nitrate/nitrite levels in infant formulas and baby biscuits sold in Turkey and to make a non-carcinogenic risk assessment of exposure stemming from these foods. Within the scope of the ... -
Comparison of heavy metal levels and health risk assessment of different bread types marketed in Turkey
(Elsevier, 2022)In this study, the manganese (Mn), aluminum (Al), copper (Cu), nickel (Ni), chromium (Cr), lead (Pb), arsenic (As), cadmium (Cd), cobalt (Co), and mercury (Hg) levels of 60 bread samples were determined by ICP MS, all of ... -
Determining the levels of acrylamide in some traditional foods unique to Turkey and risk assessment
(Brieflands, 2022)In this study, exposure risk assessment was made by determining the acrylamide levels of some traditional foods frequently consumed by the Turkish society and registered geographical indication. For this purpose, acrylamide ... -
Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey
(Elsevier, 2022)Bread is a food of global importance for nutrition. Therefore, contaminants from the heat treatment of bread may be considered a potential health issue. In this study, 5-hydroxymethyl-2-furfural (5-HMF) and acrylamide ...