Beverages and yogurts containing pineapple fruit or juice were analyzed in order to assess the variability of concentration levels of allyl hexanoate, present as added flavoring. Average concentrations in products with pineapple as the main fruit ingredient were in fair agreement with average use level data reported from industry surveys for the relevant food categories. Dietary exposure to allyl ...
File Size: 800 KB
Print Length: 14 pages
Publisher: Academic Press (July 29, 2013)
Publication Date: July 29, 2013
Sold by: Amazon Digital Services LLC
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