EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

The carry-through of residues of thiabendazole, tecnazene and chlorpropham from potatoes following manufacture into potato crisps and jacket potato crisps


Food Additives and Contaminants 13(2): 221-229
The carry-through of residues of thiabendazole, tecnazene and chlorpropham from potatoes following manufacture into potato crisps and jacket potato crisps
Potatoes, commercially treated with thiabendazole, tecnazene and chlorpropham, were processed into potato crisps and jacket potato crisps at a crisp factory using standard manufacturing conditions. A multi-residue method based on gas chromatography with mass spectrometric detection was developed and used to determine pesticide residue levels in the potatoes and potato crisps. Results showed that the residues of all three pesticides were significantly reduced to less than 2% and less than 10% of the maximum theoretical residue carry-through level for potato crisps and jacket potato crisps respectively.


Accession: 002980002

PMID: 9064247

DOI: 10.1080/02652039609374400



Related references

The carry-through of residues of thiabendazole, tecnazene and chlorpropham from potatoes following manufacture in potato crisps and jacket potato crisps. Food Additives & Contaminants 13(2): 221-229, 1996

The carry-through of residues of thiabendazole, tecnazene an chlorpropham from potatoes following manufacture into potato crisps and jacket potato crisps. Food additives and contaminants: Analysis surveillance evaluation Control 13(2): 221-229, 1996

The carry-through of residues of maleic hydrazide from treated potatoes, following manufacture into potato crisps and 'jacket' potato crisps. Food Additives and Contaminants 15(5): 506-509, 1998

The carry-through of residues of maleic hydrazide from treated potatoes, following manufacture into potato crisps and 'jacket' potato crips. Food Additives & Contaminants 15(5): 506-509, July, 1998

Effect of potato composition on the quality of French fried potatoes and crisps. Vedecke Prace Vyzkumneho Ustavu Bramborarskeho v Havlickove Brode 5: 75-82, 1973

Effect of potato variety, soil type and storage on the quality and yield of potato crisps. (Report on the results of the potato processing investigation 1962/63.).. J. aarb. Inst. Bewar. Verwerk. LandbProd, 88-102. bibl. 3, 1963

A method for the determination of chlorpropham residues in crisps and crisp frying oil. Potato Research 26(1): 73-77, 1983

Processed potato products and the suitability of Czechoslovakian potato varieties for the production of fried crisps. Prum Potravin 21(8): 232-234, 1970

Preliminary information on the influence of variety, locality, cultural measures and storage on potatoes for culinary use and processing. I. Colour of potato crisps. Kartoffelbau. 14: 86-91, 1963

Preliminary information on the influence of variety, locality, cultural measures and storage on potatoes for culinary use and processing. VI. Colour of potato crisps. Kartoffelbau. 15: 288-91, 1964