Abstract
Mineral oil residues in food gain a lot of public concern in the recent years. No matter if talking about rice, noodles, olive oil or chocolate, there are numerous examples of mineral oil contaminations in food. At the moment the challenges we face are the ubiquitous presence of mineral oils from the raw material to the finished product and the big lack of information concerning composition, health effects, analysis and regulatory limits.
| Originalsprache | englisch |
|---|---|
| Seiten | X-XII |
| Seitenumfang | 3 |
| Band | 2018 |
| Nummer | 4 |
| Fachbuch | Chrom+Food Forum |
| Publikationsstatus | Veröffentlicht - 2018 |