Influence of cooking method on arsenic retention in cooked rice related to dietary exposure

Science of the Total Environment

Volumn 370, Issue 1, 2006, Pages 51-60

  Rahman, M Azizur ^a   Hasegawa, H ^a   Rahman, M Arifur ^b   Rahman, M Mahfuzur ^c   Miah, M A Majid ^d  

^a KANAZAWA UNIVERSITY   (Japan)

^b Bangladesh Centre for Advanced Studies BCAS   (Bangladesh)

^c JAHANGIRNAGAR UNIVERSITY   (Bangladesh)

^d BANGLADESH RICE RESEARCH INSTITUTE   (Bangladesh)

Author keywords

Arsenic; Bangladesh; Cooked rice; Dietary exposure; Gruel

Indexed keywords

ARSENIC COMPOUNDS; CONCENTRATION (PROCESS); CONTAMINATION; CROPS;

COOKED RICE; COOKING METHODS; DIETARY EXPOSURE; GRUELS;

FOOD PROCESSING;

ARSENIC;

ARSENIC; EXPERIMENTAL STUDY; POLLUTION EXPOSURE; RICE; SAMPLING;

ARTICLE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); CONTAMINATION; COOKED FOOD; COOKING; DIET; EXPOSURE; PRIORITY JOURNAL; RICE;

ARSENIC; BANGLADESH; BODY BURDEN; COOKERY; DIET; ENVIRONMENTAL POLLUTANTS; FOOD CONTAMINATION; HUMANS; ORYZA SATIVA;

ARSENIC COMPOUNDS; BANGLADESH; CONCENTRATION; FOOD; POLLUTION; RICE;

ASIA; BANGLADESH; EURASIA; SOUTH ASIA;

EID: 33748945992     PISSN: 00489697     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scitotenv.2006.05.018     Document Type: Article

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