Effect of cooking temperatures on chemical changes in species of organic arsenic in seafood

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 5, 2001, Pages 2272-2276

  Devesa, V ^a   Martinez A ^a   Suner M A ^a   Velez D ^a   Almela, C ^a   Montoro, R ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Arsenic; Chemical changes; Cooking; Organoarsenical species; Seafood

Indexed keywords

ARSENIC DERIVATIVE; ARSENOBETAINE; ORGANOARSENIC DERIVATIVE; TETRAMETHYLARSONIUM ION; TRIMETHYLARSINE OXIDE; UNCLASSIFIED DRUG;

ANIMAL; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CHEMISTRY; COOKING; DECARBOXYLATION; FISH; FOOD PROCESSING; HEAT; METHODOLOGY; SEA FOOD; SPECTROFLUOROMETRY; TEMPERATURE SENSITIVITY;

ANIMALS; ARSENICALS; COOKERY; FISHES; HEAT; SEAFOOD; SPECTROPHOTOMETRY, ATOMIC;

EID: 0034841682     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0013297     Document Type: Article

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