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Your search keyword '"Dessipri, E."' showing total 9 results
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9 results on '"Dessipri, E."'

3. Safety evaluation of certain food additives

Author

Barlow, S., Bend, J., Benford, D., Cantrill, R., Dessipri, E., Dinovi, M., Folmer, D., Mattia, A., Mueller, U., Orisakwe, O. E., Smith, J., Veerabhadra Rao, M., Yoon, H. J., Andersen, J. H., Barrows, J. N., Boon, P., Bruno, A., Choi, M., Dejager, L., Fallico, B., Fan, Y., Fattori, V., Gürtler, R., Hallstrom, H., Jia, X., Kim, S., Lambré, C., Laurvick, K., Leblanc, J. C., Lipp, M., Muldoon Jacobs, K., Mulholland, C., Odrowaz, J., Petersen, K., Rosenfeld, L., Rotstein, J., Sheffer, M., Srinivasan, J. R., Tada, A., Tritscher, A., Umemura, T., Yamamoto, R., Yang, X., and Zhang, L.

Published
2019

4. Evaluation of certain food additives: eighty-fourth report of the Joint FAO/WHO Expert Committee on Food Additives

Author

Barlow, S., Bend, J., Benford, D., Cantrill, R., Dessipri, E., Dinovi, M., Folmer, D., Mattia, A., Mueller, U., Orisakwe, O. E., Smith, J., Veerabhadra Rao, M., Yoon, H. J., Andersen, J. H., Barrows, J. N., Boon, P., Bruno, A., Choi, M., Dejager, L., Fallico, B., Fan, Y., Fattori, V., Gürtler, R., Hallstrom, H., Jia, X., Kim, S., Lambré, C., Laurvick, K., Leblanc, J. C., Lipp, M., Muldoon Jacobs, K., Mulholland, C., Odrowaz, J., Petersen, K., Rosenfeld, L., Rotstein, J., Sheffer, M., Srinivasan, J. R., Tada, A., Tritscher, A., Umemura, T., Yamamoto, R., Yang, X., and Zhang, L.

Subjects
BRILLIANT BLUE FCF, 15'-DIOXYGENASE ACTIVITYT, FD-AND-C, CAROTENE 15, CAROTENE 15,15'-DIOXYGENASE ACTIVITYT
Published
2017

5. Compendium of food additive specifications, Joint FAO/WHO Expert Committee on Food Additives, 84th Meeting 2017

Author

Barlow, S., Bend, J., Benford, D., Cantrill, R., Dessipri, E., Dinovi, M., Folmer, D., Mattia, A., Mueller, U., Orisakwe, O. E., Smith, J., Veerabhadra Rao, M., Yoon, H. J., Andersen, J. H., Barrows, J. N., Boon, P., Bruno, A., Choi, M., Dejager, L., Fallico, B., Fan, Y., Fattori, V., Gürtler, R., Hallstrom, H., Jia, X., Kim, S., Lambré, C., Laurvick, K., Leblanc, J. C., Lipp, M., Muldoon Jacobs, K., Mulholland, C., Odrowaz, J., Petersen, K., Rosenfeld, L., Rotstein, J., Sheffer, M., Srinivasan, J. R., Tada, A., Tritscher, A., Umemura, T., Yamamoto, R., Yang, X., and Zhang, L.

Subjects
food additives, safety, impact assessment
Published
2017

8. Fluorinated Poly(α,<SCP>l</SCP>-glutamate)s

Author

Dessipri, E., Tirrell, D. A., and Atkins, E. D. T.

Abstract

Poly(α,l-glutamate)s carrying C8, C10, and C12 fluorinated side chains were synthesized by polymerization of the corresponding amino acid N-carboxyanhydrides. Contact angle measurements with water were used to assess the effects of fluorination on the surface energies of films of the resulting polypeptides. The wettability of the polymers was found to decrease with increasing fluorine content, as expected. A remarkably high contact angle (121°) was measured for the homopolymer carrying C12 fluorinated side chains, indicating a surface consisting of closely packed trifluoromethyl groups. Side chain crystallization, consistent with the formation of such a surface, was suggested by the results of X-ray diffraction and calorimetric measurements.

Published
1996

9. Determination of styrene monomer migrating in foodstuffs from polystyrene food contact articles using HS-SPME-GC-MS/MS: Results from the Greek market.

Author

Kontou S, Dessipri E, and Lampi E

Subjects
Gas Chromatography-Mass Spectrometry, Greece, Quality Control, Food Analysis, Food Contamination analysis, Food Packaging, Polystyrenes chemistry, Styrene analysis
Abstract

In this study, a sensitive, accurate and fast headspace - solid phase microextraction - gas chromatography - tandem mass spectrometry method (HS-SPME-GC-MS/MS) was developed and validated for the determination of styrene in various food matrices (mean recovery ranged from 90 to 116% with a relative standard deviation of ≤11%). The method was used for the determination of the concentration of styrene in 23 foodstuffs packed in polystyrene (PS) containers, as well as the levels of styrene migrating into various foods (water, milk, cheese or cream) from 14 tableware or kitchenware articles made of styrene plastics. All samples were collected from the Greek market in 2020. Styrene concentrations in the packaged foods ranged from 0.4 to 160 ng g -1 with the highest concentration found in a meat product packed in a foamed PS tray. It is worth noting that 56% of PS packaged dairy products and desserts had a styrene concentration higher than 10 ng g -1 . Particularly high levels of styrene that have not previously been reported, up to 46 ng g -1 , were found in dairy products for children. The highest level of styrene migration from tableware or kitchenware articles, 89 ng g -1 , was observed when disposable cups from foamed PS were filled with milk at 70℃ for 2 hours. The implications of these findings for the assessment of the potential exposure of the Greek consumers to styrene migrating from PS food contact materials are discussed.

Published
2022
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