<?xml version="1.0" encoding="UTF-8"?>
<collection xmlns="http://www.loc.gov/MARC21/slim">
<record>
  <controlfield tag="001">148125</controlfield>
  <controlfield tag="005">20260109074700.0</controlfield>
  <datafield tag="856" ind1="4" ind2=" ">
    <subfield code="s">512616</subfield>
    <subfield code="u">http://zaguan.unizar.es/record/148125/files/texto_completo.pdf</subfield>
    <subfield code="y">Versión publicada</subfield>
    <subfield code="z">info:eu-repo/date/embargoEnd/2026-01-04</subfield>
  </datafield>
  <datafield tag="856" ind1="4" ind2=" ">
    <subfield code="s">510063</subfield>
    <subfield code="u">http://zaguan.unizar.es/record/148125/files/texto_completo.jpg?subformat=icon</subfield>
    <subfield code="x">icon</subfield>
    <subfield code="y">Versión publicada</subfield>
    <subfield code="z">info:eu-repo/date/embargoEnd/2026-01-04</subfield>
  </datafield>
  <datafield tag="773" ind1=" " ind2=" ">
    <subfield code="g">471 (2025), 142764</subfield>
    <subfield code="p">Food chem.</subfield>
    <subfield code="t">Food Chemistry</subfield>
    <subfield code="x">0308-8146</subfield>
  </datafield>
  <datafield tag="536" ind1=" " ind2=" ">
    <subfield code="9">info:eu-repo/grantAgreement/ES/DGA/T53-23R</subfield>
    <subfield code="9">info:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00</subfield>
  </datafield>
  <datafield tag="951" ind1=" " ind2=" ">
    <subfield code="a">2026-01-07-18:55:46</subfield>
  </datafield>
  <datafield tag="980" ind1=" " ind2=" ">
    <subfield code="a">ARTICLE</subfield>
  </datafield>
  <datafield tag="909" ind1="C" ind2="O">
    <subfield code="o">oai:zaguan.unizar.es:148125</subfield>
    <subfield code="p">articulos</subfield>
    <subfield code="p">driver</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="0">(orcid)0000-0003-2685-5739</subfield>
    <subfield code="a">Nerín, Cristina</subfield>
    <subfield code="u">Universidad de Zaragoza</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="0">(orcid)0000-0001-8822-7303</subfield>
    <subfield code="a">Asensio, Esther</subfield>
    <subfield code="u">Universidad de Zaragoza</subfield>
  </datafield>
  <datafield tag="540" ind1=" " ind2=" ">
    <subfield code="9">info:eu-repo/semantics/openAccess</subfield>
    <subfield code="a">All rights reserved</subfield>
    <subfield code="u">http://www.europeana.eu/rights/rr-f/</subfield>
  </datafield>
  <datafield tag="710" ind1="2" ind2=" ">
    <subfield code="1">2009</subfield>
    <subfield code="2">750</subfield>
    <subfield code="a">Universidad de Zaragoza</subfield>
    <subfield code="b">Dpto. Química Analítica</subfield>
    <subfield code="c">Área Química Analítica</subfield>
  </datafield>
  <datafield tag="245" ind1=" " ind2=" ">
    <subfield code="a">Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)</subfield>
  </datafield>
  <datafield tag="024" ind1="7" ind2=" ">
    <subfield code="2">doi</subfield>
    <subfield code="a">10.1016/j.foodchem.2025.142764</subfield>
  </datafield>
  <datafield tag="024" ind1="8" ind2=" ">
    <subfield code="2">sideral</subfield>
    <subfield code="a">141639</subfield>
  </datafield>
  <datafield tag="260" ind1=" " ind2=" ">
    <subfield code="c">2025</subfield>
  </datafield>
  <datafield tag="520" ind1="3" ind2=" ">
    <subfield code="a">The concern of conventional plastics for food contact has opened the use of natural vegetal materials which can be used even at high temperature. However, their safety in use has to be carefully evaluated. This study shows the migration tests of volatile compounds to Tenax® at 175 °C for 1 h. Hexadecanoic, octadecanoic and tetracosanoic
acid were detected and quantified, presenting values well below the specific migration limits (SML) according to Regulation (EU) No 10/2011. Aldehydes were detected and semi-quantified and were generally below the migration limits established for compounds without SML. Compounds related to the manufacturing process of different types of food contact materials (FCM) were identified. The use of this type of dishes made from natural materials does not present a risk to the consumer due to the migration of volatile compounds when used at high temperature, in accordance with the conditions of use set by the manufacturer.</subfield>
  </datafield>
  <datafield tag="506" ind1="0" ind2=" ">
    <subfield code="a">Access copy available to the general public</subfield>
    <subfield code="f">Unrestricted</subfield>
  </datafield>
  <datafield tag="655" ind1=" " ind2="4">
    <subfield code="a">info:eu-repo/semantics/article</subfield>
    <subfield code="v">info:eu-repo/semantics/publishedVersion</subfield>
  </datafield>
  <datafield tag="100" ind1=" " ind2=" ">
    <subfield code="a">Nieves, Sofia</subfield>
  </datafield>
  <datafield tag="037" ind1=" " ind2=" ">
    <subfield code="a">ART-2025-141639</subfield>
  </datafield>
  <datafield tag="041" ind1=" " ind2=" ">
    <subfield code="a">eng</subfield>
  </datafield>
</record>
</collection>