Bioaccessibility of inorganic arsenic species in raw and cooked Hizikia fusiforme seaweed

Applied Organometallic Chemistry

Volumn 18, Issue 12, 2004, Pages 662-669

  Laparra, J M ^a   Velez D ^a   Montoro, R ^a   Barbera R ^b   Farre R ^b  

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

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Arsenate; Arsenite; Bioaccessibility; Cooking; Inorganic arsenic; Seaweed

Indexed keywords

CONCENTRATION (PROCESS); FOOD PRODUCTS; PH EFFECTS; REDUCTION; SEAWEED; SOLUBILITY;

BIOACCESSIBILITY; GASTROINTESTINAL STAGES; HIZIKIA FUSIFORME EDIBLE SEAWEED; SOLUBILIZATION;

ARSENIC COMPOUNDS;

ARSENIC; INORGANIC COMPOUND; PANCREATIN;

BILE; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; COOKING; DIGESTION; FOOD; FOOD INTAKE; GASTROINTESTINAL TRACT FUNCTION; HIZIKIA FUSIFORME; IN VITRO STUDY; INGESTION; NONHUMAN; PH; SAMPLING; SEAWEED; SOLUBILIZATION; TEMPERATURE; TIME;

EID: 10644248834     PISSN: 02682605     EISSN: None     Source Type: Journal    
DOI: 10.1002/aoc.732     Document Type: Conference Paper

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