Dataset for evaluating the effect of thermal stabilization on poppy seed quality and safety parameters
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Dataset for evaluating the effect of thermal stabilization on poppy seed quality and safety parameters Last updated: 2026-01-16 DOI: 10.5281/zenodo.18268861 ______Contact______ * Dana Schusterova * schusted@vscht.cz * +420 220 445 181 * ORCID: 0000-0003-3783-0190 * Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague * Technicka 5, 166 28, Prague 6, Czech Republic ______Data availability______ * With respect to IP right protection and/or commercial interest protection, the dataset is not published openly. However, access to the dataset may be requested through the contact person listed above. NDA might be required. ------------------------------------------------------------------------------------------------ ______About the dataset______ The data obtained in the study were used to evaluate the effect of various conditions of thermal treatment on the concentration of contaminants (pesticide residues) and naturally occurring toxic compounds (opium alkaloids), as well as the deactivation of lipases and changes in levels of volatile compounds (e.g. oxidation products of lipids) in the final product in poppy seeds.
