RT 10/2 TOXAL
01 October 2010 → 31 March 2013
Federal funding: various
Agricultural and food sciences
- Food sciences and (bio)technology
risk assesment acrolein malondialdehyde 4-hydroxy-nonenal and 4-hydroxy-hexenal lipid oxidation
Malondialdehyde, acrolein, 4-hydroxy-nonenal and 4-hydroxy-hexenal are generated during the oxidation of polyunsaturated fatty acids in foods. The current project deals with the development, implementation and validation of analytical methods, determination of the target aldehydes in foods available in the Belgian market and finally based on the obtained results, an exposure assessment to the target components taking into account the consumption data of the Belgian population.