The control of genotoxic impurities (GTIs) is a crucial activity that is performed for any new chemical entity intended for clinical use. A key element of this is the quality risk assessment. This article seeks to examine the primary components of such a strategy, focusing specifically on the effective use of in silico assessment tools to augment this process, in particular the calculation of t...

191 ences among low fat high added water bologna containing different FG. Addition of FG to bologna did not improve (P>0.05) cook yield, purge or emulsion stability or alter objective texture measurements when compared to control bologna. In general, sensory panel found that incorporation of FG made low fat/high added water bologna lighter (P<0.05) in color, with a more springy and firm texture...