ABSTRACT Background: Measures to protect the public following an accidental release of radionuclides to the environment will depend on the circumstances including the extent of the potential hazards. The projected levels of risk are an important precondition in emergency planning. The levels can be expressed in terms of concentration levels in the environment o...

Additives and preservatives in commercial foods have been implicated in the etiology of chronic urticaria, but such foods have not been widely accepted. In some countries, as in ours, people prefer to use home-made foodstuffs to avoid potentially hazardous commercial additives. However, not all home-made foodstuffs are safe, especially regarding allergies. In this report, we describe a patient ...

Moisture sorption studies have been carried out on 16 low moisture foodstuffs at 27°C and based on the major type of constituent, viz starch. fat, protein and high hygroscopicity. the isotherms have been divided into four groups. The moisture sorption behaviour over 0.060.92 water activity of the foods has indicated that the Brunauer-Emmett-Teller (BET) equation is applicable generally up to 0....

The work aimed at estimating intake of food containing permissible preservatives. The data was comprised of food samples from 14 poviats of Podlaskie voivodeship taken to detect presence of preservatives (sodium nitrate, nitrite, benzoic acid and its salt, sorbic acid and its salt). The samples were collected between 2004 and 2007 by food inspection agency. Data concerning consumption of food p...

The subject matter of this symposium is too large to be encompassed in a group of five short papers, and the planning dilemma lay in the selection of a few illustrative topics from a great deal of material. The papers to be considered are therefore to be regarded as examples of topics of interest to those engaged in food research and not as an attempt to define the range of the subject. Derived...