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2018 - Volume 8 [Issue 4(October-December)]

Contents

Grey Literature

Risk Assessment of "Other Substances" – Curcumin

 

Inger-Lise Steffensen1*, Ellen Bruzell2, Berit Granum1, Ragna Bogen Hetland1, Trine Husøy1, Jens Rohloff3 and Trude Wicklund4

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 139-141 Article Metrics

DOI : 10.9734/EJNFS/2018/42114

Review History


Grey Literature

Risk Assessment of "Other Substances" – Lycopene

 

Trude Wicklund1*, Gro Haarklou Mathisen2, Trine Husøy3, Ellen Bruzell4, Berit Granum3, Ragna Bogen Hetland3, Jens Rohloff5 and Inger-Lise Steffensen3

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

 

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 142-144 Article Metrics

DOI : 10.9734/EJNFS/2018/42115

Review History


Grey Literature

Risk Assessment of "Other Substances" – Piperine

 

Jens Rohloff1*, Trine Husøy2, Ellen Bruzell2, Berit Granum3, Ragna Bogen Hetland2, Trude Wicklund4 and Inger-Lise Steffensen2

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 145-147 Article Metrics

DOI : 10.9734/EJNFS/2018/42116

Review History


Original-research-article

Detection of Oxytetracycline Residues in Table Eggs in Khartoum State, Sudan

 

E. A. Hind1*, K. M. Osman2, Ishraga, G. Ibrahim3 and Y. A. Sabiel1

1Department of Bacteriology, Central Veterinary Research Laboratory, Khartoum, Sudan.

2Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, University of Khartoum, Sudan.

3Department of Biochemistry, Pharmacology and Toxicology, Central Veterinary Research Laboratory, Khartoum, Sudan.

 

Article Information

Editor(s):

(1) Diego A. Moreno-Fernández, Food Science and Technology Department, Campus Universitario de Espinardo – Edificio 25 E30100-Espinardo, Murcia, Spain.

Reviewers:

(1) Kwenga Sichilongo, University of Botswana, Botswana.

(2) Sofia Borrego Alonso, National Archive of the Republic of Cuba, Cuba.

(3) Funmilola Clara Thomas, Federal University of Agriculture, Nigeria.

(4) O. Okpo, Ngozi, Federal College of Agric. Produce Technology (Nigerian Stored Products Research Institute), Nigeria.

Complete Peer review History: http://www.sciencedomain.org/review-history/24836

 

[Abstract]    Full Article - PDF    Page 148-154 Article Metrics

DOI : 10.9734/EJNFS/2018/39827

Review History


Grey Literature

Assessment of Selenium Intake in Relation to Tolerable Upper Intake Levels

 

Tor A. Strand1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Margaretha Haugen4, Sigrun Henjum5, Martinus Løvik6, Tonje Holte Stea7 and Kristin Holvik4

1Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Scientific Committee for Food Safety, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Agder, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 155-156 Article Metrics

DOI : 10.9734/EJNFS/2018/42536

Review History


Grey Literature

Risk Assessment of Dietary Cadmium Exposure in the Norwegian Population

 

Helle Katrin Knutsen1*, Heidi Amlund2, Anne Lise Brantsæter1, Dagrun Engeset3, Christiane Kruse Fæste4, Edel Holene3, Anders Ruus5, Inger Therese L. Lillegaard3, Gunnar Sundstøl Eriksen4, Helen Engelstad Kvalem6, Christopher Owen Miles7, Hedvig Marie Egeland Nordeng8, Irma Caroline Oskam9, Cathrine Thomsen1 and Janneche Utne Skåre4

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute for Marine Research, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute for Water Research, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Bergen, Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary University, University of Oslo, Norway.

8Norwegian Scientific Committee for Food Safety (VKM), University of Oslo, Norway.

9Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of Research Group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 157-161 Article Metrics

DOI : 10.9734/EJNFS/2018/42537

Review History


Grey Literature

Risk Assessment of Dietary Exposure to Acrylamide in the Norwegian Population

 

Anne Lise Brantsæter1*, Helle Katrine Knutsen1, Inger Therese L. Lillegaard2, Heidi Amlund3, Gunnar Sundstøl Eriksen4, Christiane Kruse Fæste4, Helen Engelstad Kvalem1, Christopher Owen Miles5, Irma Oskam6, Anders Ruus7, Cathrine Thomsen1 and Janneche Utne Skåre4

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute, University of Oslo, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute for Water Research, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of Research Group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 162-166 Article Metrics

DOI : 10.9734/EJNFS/2018/42538

Review History


Grey Literature

Risk Assessment of "Other Substances" – Coenzyme Q10 

 

Bente Brokstad Herlofsen1*, Gro Haarklou Mathisen2, Ellen Merete Bruzell3, Berit Granum4, Ragna Bogen Hetland4, Trine Husøy4, Jens Rohloff5,Trude Wicklund6 and Inger-Lise Steffensen4

1University of Oslo, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of Research Group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 167-169 Article Metrics

DOI : 10.9734/EJNFS/2018/42539

Review History


Grey Literature

Risk Assessment of "Other Substances" – Taurine

 

Berit Granum1*, Ellen Merete Bruzell2, Ragna Bogen Hetland3, Trine Husøy3, Jens Rohloff4, Trude Wicklund5 and Inger-Lise Steffensen3

1Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 170-173 Article Metrics

DOI : 10.9734/EJNFS/2018/42541

Review History


Grey Literature

Risk Assessment of "Other Substances" – L-Carnitine and L-Carnitine-L-tartrate

 

Ellen Merete Bruzell1*, Berit Granum2, Ragna Bogen Hetland2, Trine Husøy2, Jens Rohloff3, Trude Wicklund4 and Inger-Lise Steffensen2

1Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 174-176 Article Metrics

DOI : 10.9734/EJNFS/2018/42545

Review History


Grey Literature

Assessment of Intake of Nicotinic Acid and Nicotinamide in Relation to Tolerable Upper Intake Levels

 

Tonje Holte Stea1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Margaretha Haugen4, Sigrun Henjum5, Martinus Løvik6, Tor A. Strand7 and Kristin Holvik4

1Norwegian Scientific Committee for Food Safety (VKM), University of Agder, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 177-179 Article Metrics

DOI : 10.9734/EJNFS/2018/42535

Review History


Grey Literature

Risk Assessment of "Other Substances" – Inositol

 

Jens Rohloff1*, Ellen Merete Bruzell2, Berit Granum3, Ragna Bogen Hetland3, Trine Husøy3, Trude Wicklund4 and Inger-Lise Steffensen3

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of Research Group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 180-182 Article Metrics

DOI : 10.9734/EJNFS/2018/42540

Review History


Grey Literature

Risk Assessment of "Other Substances" – Caffeine

 

Trine Husøy1*, Gro Haarklou Mathisen2, Ellen Merete Bruzell3, Berit Granum4, Ragna Bogen Hetland4, Jens Rohloff5, Trude Wicklund6 and Inger-Lise Steffensen4

1Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 183-186 Article Metrics

DOI : 10.9734/EJNFS/2018/42542

Review History


Grey Literature

Risk Assessment of "Other Substances" – D-Ribose

 

Ragna Bogen Hetland1*, Ellen Bruzell2, Berit Granum1, Trine Husøy1, Jens Rohloff3, Trude Wicklund4 and Inger-Lise Steffensen1

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 187-189 Article Metrics

DOI : 10.9734/EJNFS/2018/42543

Review History


Grey Literature

Risk Assessment of "Other Substances" – Inulin

 

Ragna Bogen Hetland1*, Ellen Bruzell2, Berit Granum1, Trine Husøy1, Jens Rohloff3, Trude Wicklund4 and Inger-Lise Steffensen1

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 190-192 Article Metrics

DOI : 10.9734/EJNFS/2018/42544

Review History


Grey Literature

Assessment of Copper Intake in Relation to Tolerable Upper Intake Levels

 

Tor A. Strand1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Margaretha Haugen4, Sigrun Henjum5, Martinus Løvik6, Tonje Holte Stea7 and Kristin Holvik4

1Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Agder, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 193-194 Article Metrics

DOI : 10.9734/EJNFS/2018/42531

Review History


Grey Literature

Assessment of Dietary Intake of Chromium (III) in Relation to Tolerable Upper Intake Level

 

Martinus Løvik1*, Livar Frøyland2, Margaretha Haugen3, Sigrun Henjum4, Tonje Holte Stea5, Tor A. Strand6, Christine Louise Parr4 and Kristin Holvik3

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Oslo Metropolitan University, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), University of Agder, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 195-197 Article Metrics

DOI : 10.9734/EJNFS/2018/42532

Review History


Grey Literature

Assessment of Dietary Intake of Phosphorus in Relation to Tolerable Upper Intake Levels

 

Margaretha Haugen1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Sigrun Henjum4, Martinus Løvik5, Tonje Holte Stea6, Tor A. Strand7 and Kristin Holvik1

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), University of Agder, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 198-200 Article Metrics

DOI : 10.9734/EJNFS/2018/42533

Review History


Grey Literature

Assessment of Dietary Intake of Potassium in Relation to Upper Guidance Level

 

Margaretha Haugen1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Sigrun Henjum4, Martinus Løvik5, Tonje Holte Stea6, Tor A. Strand7 and Kristin Holvik1

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Agder, Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust, Norway.

 

Article Information

Editor(s):

Dr. Morten Poulsen, Head of Research Group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

 

[Abstract]    Full Article - PDF    Page 201-203 Article Metrics

DOI : 10.9734/EJNFS/2018/42534

Review History


Review Article

Moringa olifera: Nutrient Dense Food Source and World’s Most Useful Plant to Ensure Nutritional Security, Good Health and Eradication of Malnutrition

 

Vijai Pratap Singh1*, Amit Arulanantham2, Victor Parisipogula3, Sian Arulanantham4 and Arnab Biswas5

1Kalhans Education and Environmental Development Foundation, Deoria Mafi, Orwara, Basti, Uttar Pradesh, 272002, India.

2ChildHope, UK.

3Brighter Future, Vizianagaram, Andhra Pradesh, India.

4The Leprosy Mission, England and Wales, UK.

5Near Future Labs, UK.

 

Article Information

Editor(s):

(1) Ho Lee Hoon, Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin (UniSZA), 22200 Besut, Terengganu, Malaysia.

Reviewers:

(1) A. K. Pathak, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, India.

(2) Daohong Chen, China.

(3) Juan Carlos Troiano, University of Buenos Aires, Argentina.

(4) Moshibudi Paulina Bopape-Mabapa, University of Limpopo, South Africa.

Complete Peer review History: http://www.sciencedomain.org/review-history/25579

 

[Abstract]    Full Article - PDF    Page 204-214 Article Metrics

DOI : 10.9734/EJNFS/2018/42468

Review History


Original-research-article

Cyanide Toxicity of Freshly Prepared Smoothies and Juices Frequently Consumed

 

A. Baker1, M. C. Garner2, K. W. Kimberley3, D. B. Sims2*, J. H. Stordock2, R. P. Taggart2 and D. J. Walton2

1Department of Life Sciences, University of Nevada, Las Vegas, NV 89154, USA.

2Department of Physical Sciences, College of Southern Nevada, N. Las Vegas, NV 89030, USA.

3Department of Biological Sciences, College of Southern Nevada, Las Vegas, NV 89146, USA.

 

Article Information

Editor(s):

(1) Dr. Dan-Cristian Vodnar, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.

Reviewers:

(1) ┼×ana Sungur, Mustafa Kemal University, Turkey.

(2) Mariana-Atena Poiana, Banat University of Agricultural Sciences and Veterinary Medicine, Romania.

(3) Cláudia Helena Pastor Ciscato, Instituto Biologico – São Paulo, Brazil.

Complete Peer review History: http://www.sciencedomain.org/abstract/26075

 

[Abstract]    Full Article - PDF    Page 215-224 Article Metrics

DOI : 10.9734/EJNFS/2018/44004

Review History


Original-research-article

Retrospective Study on the Association between Maternal Macronutrient Intake and Urogenital Infections during Pregnancy in a Swiss Cohort

 

Agusta Viola Snophan1 and Katharina C. Quack Lötscher1*

1University Hospital Zurich, Clinic of Obstetrics, Frauenklinikstrasse 10, 8091 Zurich, Switzerland.

 

Article Information

Editor(s):

(1) Dr. Zhanibek Yessimbekov, Shakarim State University of Semey, Kazakhstan.

(2) Prof. Gabriel O. Adegoke, Department of Food Technology, University of Ibadan, Nigeria.

Reviewers:

(1) Sheikh Mohd Saleem, Government Medical College, India.

(2) Mahmud Ali Umar, Kano University of Science and Technology, Nigeria.

(3) Anslem O. Ajugwo, Madonna University, Nigeria.

Complete Peer review History: http://www.sciencedomain.org/review-history/26111

 

[Abstract]    Full Article - PDF    Page 225-232 Article Metrics

DOI : 10.9734/EJNFS/2018/42904

Review History


Grey Literature

Assessment of Dietary Intake of Vitamin C and Calcium in the Norwegian Population

 

Margaretha Haugen1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Kristin Holvik1, Martinus Løvik4, Tor A. Strand5, Grethe S. Tell6 and Per Ole Iversen7

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

(2) Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 233-236 Article Metrics

DOI : 10.9734/EJNFS/2018/43855

Review History


Grey Literature

Assessment of Antimicrobial Resistance in the Food Chains in Norway

 

Siamak Yazdankhah1*, Danica Grahek-Ogden1, Brit Hjeltnes2, Solveig Langsrud3, Jørgen Lassen1, Madelaine Norström2, Marianne Sunde2, Karl Eckner2, Georg Kapperud4, Judith Narvhus5, Truls Nesbakken5, Lucy Robertson5, Jan Thomas Rosnes3, Olaug Taran Skjerdal2, Eystein Skjerve5, Line Vold4 and Yngvild Wasteson5

1Norwegian Scientific Committee for Food Safety (VKM), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute (VI), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), NOFIMA, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences (NMBU), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

(2) Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 237-239 Article Metrics

DOI : 10.9734/EJNFS/2018/43854

Review History


Grey Literature

Criteria for Safe Use of Plant Ingredients in Diets for Aquacultured Fish

 

Gro-Ingunn Hemre1*, Heidi Amlund1, Marit Aursand2, Anne Marie Bakke3, Rolf Erik Olsen1, Einar Ringø4, Birger Svihus5, Aksel Bernhoft3, Bjørn M. Jenssen6, Trond Møretrø7, Live Lingaas Nesse3 and Ole Torrissen1

1Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), SINTEF, Ocean, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute (VI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), The Arctic University of Norway (UIT), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences (NMBU), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Nofima Food Research Institute (NOFIMA), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

(2) Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 240-242 Article Metrics

DOI : 10.9734/EJNFS/2018/43861

Review History


Grey Literature

Assessment of Zinc Intake in Relation to Tolerable Upper Intake Levels

 

Tor A. Strand1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Margaretha Haugen4, Sigrun Henjum5, Kristin Holvik4, Martinus Løvik6, Bjørn Steen Skålhegg7, Tonje Holte Stea8 and Per Ole Iversen7

1Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

2Norwegian Scientific Committee for Food Safety (VKM, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HIOA), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UIO), Norway.

8Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UIA), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

(2) Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 243-244 Article Metrics

DOI : 10.9734/EJNFS/2018/43860

Review History


Grey Literature

Risk Assessment of Bacillus coagulans Used as "Other Substances"

 

Danica Grahek-Ogden1*, Karl Eckner2, Georg Kapperud3, Jørgen Lassen1, Judith Narvhus4, Truls Nesbakken4, Lucy Robertson4, Jan Thomas Rosnes5, Olaug Taran Skjerdal2, Eystein Skjerve4, Line Vold3, Siamak Yazdankhah1 and Yngvild Wasteson4

1Norwegian Scientific Committee for Food Safety (VKM), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute (VI), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences (NMBU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), NOFIMA, Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

(2) Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 245-246 Article Metrics

DOI : 10.9734/EJNFS/2018/43863

Review History


Grey Literature

Assessment of Vitamin E Intake in Relation to Tolerable Upper Intake Levels

 

Margaretha Haugen1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Sigrun Henjum4, Kristin Holvik1, Martinus Løvik5, Bjørn Steen Skålhegg6, Tonje Holte Stea7 and Tor A. Strand8

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.

8Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

(2) Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 247-249 Article Metrics

DOI : 10.9734/EJNFS/2018/43859

Review History


Grey Literature

Human Pathogens in Marine Mammal Meat

 

Morten Tryland1*, Bjørn-Tore Lunestad2, Truls Nesbakken1, Lucy Robertson1, Eystein Skjerve3, Danica Grahek-Ogden4, Karl Eckner3, Georg Kapperud5, Karin Nygård5, Michael Tranulis1 and Jørgen Lassen1

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences (NMBU), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute (VI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

(2) Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 250-251 Article Metrics

DOI : 10.9734/EJNFS/2018/43862

Review History


Grey Literature

Assessment of Vitamin B6 Intake in Relation to Tolerable Upper Intake Levels

 

Margaretha Haugen1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Sigrun Henjum4, Kristin Holvik1, Martinus Løvik5, Bjørn Steen Skålhegg6, Tonje Holte Stea7, Tor A. Strand8 and Per Ole Iversen6

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.

8Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

(2) Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 252-254 Article Metrics

DOI : 10.9734/EJNFS/2018/43858

Review History


Grey Literature

Assessment of Iron Intake in Relation to Tolerable Upper Intake Levels

 

Tor A. Strand1*, Inger Therese L. Lillegaard2, Livar Frøyland3, Margaretha Haugen4, Sigrun Henjum5, Kristin Holvik4, Martinus Løvik6, Bjørn Steen Skålhegg7, Tonje Holte Stea8 and Per Ole Iversen7

1Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

2Norwegian Scientific Committee for Food Safety (VKM, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

8Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

(2) Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 255-256 Article Metrics

DOI : 10.9734/EJNFS/2018/43856

Review History


Original-research-article

Fermentation of Cassava Leaves Improves Provitamin A Carotenoid Bioefficacy in Mongolian gerbils (Meriones unguculatus)

Lessoy Zoué1*, Christopher Davis2, Sébastien Niamké1 and Sherry Tanumihardjo2

1Biotechnology Laboratory, Department of Biosciences, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire.

2Department of Nutritional Sciences, University of Wisconsin-Madison, 1415 Linden Drive, Madison, WI 53706, USA.

 

Article Information

Editor(s):

(1) Dr. R. C. Ranveer, Department of Meat, Poultry and Fish, PG Institute of Post – Harvest Management, India.

Reviewers:

(1) Tabe Franklin Nyenty, University of Ngaoundere, Cameroon.

(2) Daohong Chen, China.

(3) Esan Adewale Michael, University of Ibadan, Nigeria.

Complete Peer review History: http://www.sciencedomain.org/review-history/26301

 

[Abstract]    Full Article - PDF    Page 257-265 Article Metrics

DOI : 10.9734/EJNFS/2018/43881

Review History


Original-research-article

Bio-preservative Activities of Partially Purified Bacteriocin Extracts of Lactobacillus mindensis TMW and Lactobacillus tucceti CECT 5920 Isolated from Nigerian Fermented Foods

 

C. N. Obi1*, O. K. Achi1 and E. Nwachukwu1

1Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umuahia, Abia State, Nigeria.

 

Article Information

Editor(s):

(1) Dr. Diego A. Moreno-Fernández , Food Science and Technology Department   Campus Universitario de Espinardo – Edificio 25 E30100-Espinardo, Murcia, Spain.

Reviewers:

(1) Maduka, Ndukwe, University of Port Harcourt, Nigeria.

(2) Camila Sampaio Cutrim, Federal Fluminense University, Brazil.

Complete Peer review History: http://www.sciencedomain.org/abstract/26397

 

[Abstract]    Full Article - PDF    Page 266-283 Article Metrics

DOI : 10.9734/EJNFS/2018/44097

Review History


Original-research-article

Microbial Diversity and Heavy Metals Concentration of Wood Smoked Fish from Edonwhii Fishing Settlement in Akwa Ibom State, Nigeria

 

U. S. Fred1, O. D. Akan2,3*, J. P. Essien1 and S. I. Umana2

1Department of Microbiology, University of Uyo, Uyo, Akwa-Ibom State, Nigeria.

2Microbiology Unit, Department of Biological Science, Akwa-Ibom State University, Ikot Akpaden, Akwa-Ibom State, Nigeria.

3College of Food Engineering, Central South University of Forestry and Technology, Hunan, PR China.

 

Article Information

Editor(s):

(1) Dr. Manvesh Kumar Sihag Assistant Professor, Dairy Chemistry Department, Mansinhbhai Institute of Dairy & Food Technology (MIDFT), Dudhsagar  Dairy Campus Mehsana, Gujarat, India.

Reviewers:

(1) Adeyeye, Samuel Ayofemi Olalekan, Ton Duc Thang University, Vietnam.

(2) Jamila Patterson, MS University, India.

(3) K.Immaculate Jeyasanta, Suganthi Devadason Marine Research Institute, India.

Complete Peer review History: http://www.sciencedomain.org/review-history/26573

 

[Abstract]    Full Article - PDF    Page 284-290 Article Metrics

DOI : 10.9734/EJNFS/2018/43454

Review History

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