In this study, a covalent organic framework designated as TpPaNO was synthesized by a mechanochemical grinding method and then coated on stainless steel wire by a sol-gel technique to prepare a solid-phase microextraction fiber. The TpPaNO fiber based solid-phase microextraction coupled with gas chromatography-electron capture detection was applied to determine the residues of 11 pesticides (trlfuralln, dicofol, α-endosulfan, 1-chloro-4-[2,2-dichloro-1-(4-chlorophenyl)ethenyl]benzene, nitrofen, β-endosulfan, 1-chloro-4-[2,2-dichloro-1-(4-chlorophenyl)ethyl]benzene, 1,1,1-trichloro-2,2-bis(4-chlorophenyl)ethane, bifenthrin, permethrin and fenvalerate) in vegetable and fruit samples. The effects of extraction time, extraction temperature, sample pH, stirring rate and desorption temperature on the extraction efficiency were investigated. Under the optimized conditions, the limits of detection for the eleven pesticides were in the range of 0.04-0.25 μg/kg. The recoveries of the eleven pesticides in the vegetable and fruit samples were 81.5-111% with the relative standard deviations less than 11.2%.
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http://dx.doi.org/10.1002/jssc.201800644 | DOI Listing |
PLoS One
January 2025
Department of Clinical Nutrition, West China Hospital, Sichuan University, Chengdu, China.
Objective: This study aimed to investigate the textural characteristics of foods preferred by elderly Chinese individuals and their suitability based on the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The goal was to provide objective data to support the development of safe and nutritious diets tailored to the swallowing abilities of the elderly.
Methods: A cross-sectional observational study was conducted, using web-scraping technology to identify 26 commonly preferred food ingredients among elderly individuals across seven regions of China.
J Am Acad Orthop Surg
January 2025
From the Department of Orthopedics and Rehabilitation, University of Iowa Hospitals and Clinics, Iowa City, IA (Willey, Miller, Temperly, Martin, Leary, Marsh, and Glass), Slocum Research and Education Foundation, Eugene, OR (Owen, Fitzpatrick, and Kirkpatrick), the Department of Health Policy and Management, Johns Hopkins Bloomberg school of Public Health, Baltimore, MD (Reider), and the Department of Orthopedic Surgery, Vanderbilt University Medical Center, Nashville, TN (Trochez, Wrenn, and Ponce).
Introduction: Food insecurity is the condition of limited access to healthy and safe food. Malnutrition resulting from food insecurity is a concern particularly in the surgical population due to the association with impaired healing. This aim of this study was to report the incidence and risk factors for food insecurity in the orthopaedic trauma population.
View Article and Find Full Text PDFHeliyon
January 2025
406 East 100 South Salt Lake City, UT 84111, USA.
This project investigated the generation and characterization of post-service food waste at Georgia Gwinnett College dining hall from Spring 2022 to Spring 2023. In Spring 2022, for three weeks, twice a week, a total of 115.08 kg of post-service food waste was collected by cafeteria workers.
View Article and Find Full Text PDFFront Nutr
January 2025
Department of BioSciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore, India.
Consumption of plant-based food is steadily increasing and follows an augmented trend owing to their nutritive, functional, and energy potential. Different bioactive fractions, such as phenols, flavanols, and so on, contribute highly to the nutritive profile of food and are known to have a sensitivity toward higher temperatures. This limits the applicability of traditional thermal treatments for plant products, paving the way for the advancement of innovative and non-thermal techniques such as pulsed electric field, microwave, ultrasound, cold plasma, and high-pressure processing.
View Article and Find Full Text PDFPublic Health Nutr
January 2025
International Food Policy Research Institute, Eye Street, 1201 I St NW, Washington, DC 20005.
Objective: To characterize food group consumption, assess the contribution of food groups to energy and micronutrient intake, and estimate usual nutrient intake among adults in rural Sri Lanka.
Design: A baseline survey (Dec 2020-Feb 2021) was conducted as part of an agriculture-based, nutrition-sensitive resilience program evaluation. Dietary intake was assessed using telephone-based 24-hour recalls (n=1283), with repeat recalls from 769 participants.
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