000164009 001__ 164009
000164009 005__ 20251121161350.0
000164009 0247_ $$2doi$$a10.1016/j.foodchem.2020.128964
000164009 0248_ $$2sideral$$a122351
000164009 037__ $$aART-2021-122351
000164009 041__ $$aeng
000164009 100__ $$aLiu, Y.Q.
000164009 245__ $$aInfluence of cooking conditions on the migration of silicone oligomers from silicone rubber baking molds to food simulants
000164009 260__ $$c2021
000164009 5060_ $$aAccess copy available to the general public$$fUnrestricted
000164009 5203_ $$aThe stability, surface micromorphology, and volatile organic compounds (VOCs) of silicone rubber baking molds (SRBMs) were tested while using the molds under severe conditions: baking at 175 °C, microwaving at 800 W, and freezing at -18 °C. Moreover, migration tests of SRBMs to food simulants (isooctane, 95% ethanol, and Tenax®) at 70 °C for 2 h (accelerated conditions) were performed. The initial total VOCs concentration was 2.53% higher than that recommended by BfR Recommendations on Food Contact Materials. Therefore, the SRBM samples were considered as badly tempered materials, and 18 different types of silicone oligomers were identified during the migration tests. The following percentage of silicone oligomers with a molecular weight lower than 1000 Da in isooctane, 95% ethanol, and Tenax® were detected: 70.7%, 91.8%, and 97.2%, respectively. It has been proven that previous baking treatments effectively reduced the content of silicone oligomers migrating from SRBMs.
000164009 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000164009 590__ $$a9.231$$b2021
000164009 591__ $$aCHEMISTRY, APPLIED$$b6 / 72 = 0.083$$c2021$$dQ1$$eT1
000164009 591__ $$aNUTRITION & DIETETICS$$b6 / 90 = 0.067$$c2021$$dQ1$$eT1
000164009 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 144 = 0.056$$c2021$$dQ1$$eT1
000164009 592__ $$a1.489$$b2021
000164009 593__ $$aFood Science$$c2021$$dQ1
000164009 593__ $$aAnalytical Chemistry$$c2021$$dQ1
000164009 594__ $$a13.1$$b2021
000164009 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000164009 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, M.$$uUniversidad de Zaragoza
000164009 700__ $$aSu, Q.Z.
000164009 700__ $$0(orcid)0000-0002-8765-4319$$aVera, P.$$uUniversidad de Zaragoza
000164009 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, C.$$uUniversidad de Zaragoza
000164009 700__ $$aHu, C.Y.
000164009 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000164009 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA
000164009 773__ $$g347 (2021), 128964 [9 pp]$$pFood chem.$$tFood Chemistry$$x0308-8146
000164009 8564_ $$s546589$$uhttps://zaguan.unizar.es/record/164009/files/texto_completo.pdf$$yPostprint
000164009 8564_ $$s2419618$$uhttps://zaguan.unizar.es/record/164009/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000164009 909CO $$ooai:zaguan.unizar.es:164009$$particulos$$pdriver
000164009 951__ $$a2025-11-21-14:24:40
000164009 980__ $$aARTICLE