Design of experiments to study the risk of sous vide cooking for possible migration of hazardous compounds from the packaging to the food. Analysis by DI-SPME-GC-MS and UPLC-IMS-QTOF
Using design of experiments (DoE) and response surface methodology, the influence of Sous Vide cooking time and temperature conditions on the migration of volatile and non-volatile hazardous compounds into the food was studied. Migration has been studied in HDPE-PA and PP-PA and in three simulants, analysing the compounds of interest by DI-SPME-GC-MS and UPLC-IMS-QTOF.
Derechos de autor 2023 Carlos Jiménez Estremera, Robert Paiva, Carolina Borja, Cristina Nerín, Celia Domeño
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.