References
- Bai A, Liu S, Chen A, Chen W, Luo X, Liu Y, Zhang D. 2021. Residue changes and processing factors of eighteen field-applied pesticides during the production of Chinese baijiu from rice. Food Chem. 359. doi:https://doi.org/10.1016/j.foodchem.2021.129983.
- Bian Y, Liu F, Chen F, Sun P. 2018. Storage stability of three organophosphorus pesticides on cucumber samples for analysis. Food Chem. 250:230–235. doi:https://doi.org/10.1016/j.foodchem.2018.01.008.
- [CVUA] Chemischen und Veterinäruntersuchungsämter Stuttgart. 2003. Release 2.9.0. https://www.pesticides- online.eu/home .
- Chen C, Li Y, Chen M, Chen Z, Qian Y. 2009. Organophosphorus pesticide residues in milled rice (oryza sativa) on the Chinese market and dietary risk assessment. Food Addit Contam Part A. 26(3):340–347. doi:https://doi.org/10.1080/02652030802524516.
- Chen L, Li B. 2012. Determination of imidacloprid in rice by molecularly imprinted-matrix solid-phase dispersion with liquid chromatography tandem mass spectrometry. J Chromatography B. 897:32–36. doi:https://doi.org/10.1016/j.jchromb.2012.04.004.
- Chen W, Liu Y, Jiao B. 2016. Dissipation behavior of five organophosphorus pesticides in kumquat sample during honeyed kumquat candied fruit processing. Food Control. 66:87–92. doi:https://doi.org/10.1016/j.foodcont.2016.01.033.
- [CAC] Codex Alimentarius Commission. 2017. Guidelines on performance criteria for methods of analysis for the determination of pesticide residues in food and feed CAC/GL 90-2017. Rome (Italy): FAO/WHO.
- Di S, Cang T, Qi P, Wang X, Xu M, Wang Z, Xu H, Wang Q, Wang X. 2019. A systemic study of enantioselectivity of isocarbophos in rice cultivation: enantioselective bioactivity, toxicity, and environmental fate. J Hazard Mater. 375:305–311. doi:https://doi.org/10.1016/j.jhazmat.2019.05.002.
- Dong J, Bian Y, Liu F, Guo G. 2019. Storage stability improvement of organophosphorus insecticide residues on representative fruit and vegetable samples for analysis. J Food Process Pres. 43(8):e14048. doi:https://doi.org/10.1111/jfpp.14048.
- Eke-Ejiofor J, Nwiganale L. 2016. The effect of variety and processing methods on the functional and chemical properties of rice flour. Int J Food Sci Nutr. 5(1):80. doi:https://doi.org/10.11648/j.ijnfs.20160501.22.
- [FAO] Food and Agriculture Organization. 2006. Updating the principles and methods of risk assessment: mRLs for pesticides and veterinary drugs. http://www.doc88.com/p-929298454795.html .
- [FAO] Food and Agriculture Organization. n.d. FAOSTAT. https://www.fao.org/faostat/en/#data .
- González-Rodríguez RM, Rial-Otero R, Cancho-Grande B, Gonzalez-Barreiro C, Simal-Gándara J. 2011. A review on the fate of pesticides during the processes within the food-production chain. Crit Rev Food Sci Nutr. 51(2):99–114. doi:https://doi.org/10.1080/10408390903432625.
- Han Y, Huang B, Liu S, Zou N, Yang J, Zhong Z, Zhang X, Song L, Qin Y, Pan C. 2016. Residue levels of five grain-storage-use insecticides during the production process of sorghum distilled spirits. Food Chem. 206:12–17. doi:https://doi.org/10.1016/j.foodchem.2016.03.035.
- Hubal EA, Sheldon LS, Burke JM, Mccurdy TR, Berry MR, Rigas ML, Zartarian VG, Freeman NC. 2000. Children’s exposure assessment: a review of factors influencing children’s exposure, and the data available to characterize and assess that exposure. Environ Health Persp. 108(6):475–486. doi:https://doi.org/10.1289/ehp.00108475.
- Johanna AJ, Angélica CV, Alejandro FQ, Milton ST. 2013. The effect of extrusion and drying on roller techniques concerning the rheological characteristics of rice-, corn-, sweet potato-, bean- and cassava root- and leaf- based composite flour. Ingeniería E Investigación. 39(1):29–34.
- Li C, Zhu H, Li C, Qian H, Yao W, Guo Y. 2021. The present situation of pesticide residues in China and their removal and transformation during food processing. Food Chem. 354(2):129552. doi:https://doi.org/10.1016/j.foodchem.2021.129552.
- Ma Y, Zhan L, Yang H, Qin M, Chai S, Cao Z, Mou R, Chen M. 2019. Dissipation of two field-incurred pesticides and three degradation products in rice (oryza sativa l.) from harvest to dining table. J Sci Food Agr. 99(10):4602–4608. doi:https://doi.org/10.1002/jsfa.9699.
- Martínez MM, Calviño A, Rosell CM, Gómez M. 2014. Effect of different extrusion treatments and particle size distribution on the physicochemical properties of rice flour. Food Bioprocess Tech. 7(9):2657–2665. doi:https://doi.org/10.1007/s11947-014-1252-7.
- Medina MB, Munitz MS, Resnik SL. 2019. Pesticides in randomly collected rice commercialised in entre ríos, Argentina. Food Addit Contam Part B. 12(2):1–7. doi:https://doi.org/10.1080/19393210.2019.1617791.
- Medina MB, Munitz MS, Resnik SL. 2021. Effect of household rice cooking on pesticide residues. Food Chem. 342:128311. doi:https://doi.org/10.1016/j.foodchem.2020.128311.
- [OECD] Organisation for Economic Co-operation and Development. 2014. Guidance document for storage stability testing of plant protection and biocidal products. Paris (France): OECD Environment, Health and Safety Publications.
- Pareja L, Fernández-Alba AR, Verónica C, Horacio H. 2011. Analytical methods for pesticide residues in rice. Trac-Trends Anal Chem. 30(2):270–291. doi:https://doi.org/10.1016/j.trac.2010.12.001.
- Prasad R, Shivay YS, Kumar D. 2017. Rice production worldwide: current status, challenges, and opportunities in rice production. New York (NY): Springer.
- Rebekka S, Donkersgoed GV, Herrmann M, Kittelmann A, Schledorn MV, Graven C, Karin M, Trijntje VK, Chris A, Bempelou E, et al. 2018. Database of processing techniques and processing factors compatible with the EFSA food classification and description system foodex 2 objective 3: European database of processing factors for pesticides in food. EFSA Supporting Publ. 15(10):1–50.
- Shakooria A, Yazdanpanaha H, Kobarfarda F, Mohammad SH, Salamzadeh J. 2018. The effects of house cooking process on residue concentrations of 41 multi-class pesticides in rice. Iran J Pharm Res. 17(2):571–584.
- Sreyajit S, Anupam R. 2020. Whole grain rice fortification as a solution to micronutrient deficiency: technologies and need for more viable alternatives. Food Chem. 326:1–14.
- Tsukasa M. 2020. Rice flour: a promising food material for nutrition and global health. J Nutr Sci Vitaminol. 65:S13–S17.
- Watanabe M, Ueyama J, Eiji U, Yoko U, Masaya O, Umemura Y, Takashi T, Yoshitomo I, Saito I. 2018. Effects of processing and cooking on the reduction of dinotefuran concentration in Japanese rice samples. Food Addit Contam Part A. 35(7):1316–1323. doi:https://doi.org/10.1080/19440049.2018.1451659.
- Wu G, Zhai L, Bi F. 2010. Selection of UV absorption wavelength for 94 pesticide analysis by HPLC. Agrochemicals. 49(8):581–584.
- Zhang J, Li M, Zhang R, Jin N, Quan R, Chen D, Francis F, Wang F, Kong Z, Fan B. 2020. Effect of processing on herbicide residues and metabolite formation during traditional Chinese tofu production. LWT- Food Sci Technol. 131:109707. doi:https://doi.org/10.1016/j.lwt.2020.109707.