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Food, Nutrition, Health, Safety, and Good Eats: Science-based Information a Foodie Needs to Know. AnnaResurreccion@gmail.com
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Rescooped by Anna V. A. Resurreccion from Technology R &D, Transfer, Commercialization and the Food Value Chain-- for Enhanced Food Security, Nutrition, Health and Economic Development
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Dr. Anna V.A. Resurreccion (FOODIEDOC), recognized through the 2013 W.K. Kellogg International Food Security Award and Lectureship, an Achievement Award from the Institute of Food Technologists, I...

Dr. Anna V.A. Resurreccion (FOODIEDOC), recognized through the 2013 W.K. Kellogg International Food Security Award and Lectureship, an  Achievement Award from the Institute of Food Technologists, I... | FoodieDoc says: | Scoop.it

 

Dr.  Anna V.A. Resurreccion, has made unprecedented technological contributions in breadth and scope, to better manufacture safe and nutritious food in emerging economies of non-industrialized countries. Her achievements have far-reaching and sustained impact to food security in two continents in the world, Asia and Africa.

 

She will be recognized for her achievements at the Annual Meeting of the Institute of Technologists in Chicago on July 13 - 18, 2013.

 

 

http://www.ift.org/about-us/awards-and-recognition/2013-award-recipients.aspx


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Anna V. A. Resurreccion's insight:

I am happy to share this good news with you.  The Institute of Food Technologists (IFT), my professional organization and that of professionals in Food Science and Technology, and Allied Industries and is approximately 25,000 members strong.  I joined IFT as a student member and later as a professional member, serving n various Committees and Divisions of the organization. This is my second achievement award from IFT, a Fellow of the Institute and an IFT certified food scientist.

 

 

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Continuous monitoring needed for aflatoxins in chocolate – study

Continuous monitoring needed for aflatoxins in chocolate – study | FoodieDoc says: | Scoop.it
Researchers in Brazil have found high levels of the potentially lethal contaminant aflatoxin in chocolate and say constant monitoring is required.

 

Oh no, not in chocolates!

FoodieDoc says:  

Aflatoxin results in growth stunting, suppression of the immune system--predisposing individuals to disease, and it is a potent carcinogen

 

125 samples were studied.  80% of all chocolate examined had aflatoxin.  Dark chocolate has more than the white cocolate which is mostly cocoa butter.   Fat free chocolates had more than non-fat free. 

 

Brazilian chocolate is suspect because of the higher amounts of chocolate used--this means that it is may be present in smaller concentrations in other chocolates.   

 

http://www.nutraingredients.com/Product-Categories/Antioxidants-carotenoids/Continuous-monitoring-needed-for-aflatoxins-in-chocolate-study/?c=CPafHKnsO6g2X2teQuNgTLqnGwzwE0oX&utm_source=Newsletter_Product&utm_medium=email&utm_campaign=Newsletter%2BProduct

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