From durum wheat to pasta: Effect of technological processing on the levels of arsenic, cadmium, lead and nickel - A pilot study

Food Additives and Contaminants

Volumn 20, Issue 4, 2003, Pages 353-360

  Cubadda, Francesco ^a   Raggi, A ^a   Zanasi, F ^a   Carcea, M ^b  

^a ISTITUTO SUPERIORE DI SANITÀ   (Italy)

^b Istituto Nazionale di Ricerca   (Italy)

Author keywords

Cooking; Durum wheat; Pasta; Processing; Trace elements

Indexed keywords

ARSENIC; CADMIUM; LEAD; NICKEL;

ANALYTIC METHOD; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; DRY WEIGHT; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; GRAIN; MASS SPECTROMETRY; PASTA; PRIORITY JOURNAL; QUALITY CONTROL; WHEAT;

ARSENIC; CADMIUM; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; LEAD; METALS; NICKEL; TRITICUM;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0037945279     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/0265203031000121996     Document Type: Article

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