Arsenic burden of cooked rice: Traditional and modern methods

Food and Chemical Toxicology

Volumn 44, Issue 11, 2006, Pages 1823-1829

  Sengupta, M K ^a   Hossain, M A ^a   Mukherjee, A ^a   Ahamed, S ^a   Das, B ^a   Nayak, B ^a   Pal, A ^a   Chakraborti, D ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Arsenic; Cooked rice; Low dietary exposure; Traditional method

Indexed keywords

ALUMINUM; ARSENIC; GLASS; GROUND WATER; STEEL; CARCINOGEN;

ARTICLE; CONCENTRATION (PARAMETERS); COOKED FOOD; ENVIRONMENTAL EXPOSURE; EQUIPMENT; FOOD CONTAMINATION; FOOD WASHING; INDIA; INTERMETHOD COMPARISON; IRRIGATION (AGRICULTURE); RICE; SOIL POLLUTION; WATER CONTAMINATION; WEIGHT; CHEMISTRY; COOKING; METHODOLOGY;

ARSENIC; CARCINOGENS, ENVIRONMENTAL; COOKERY; FOOD CONTAMINATION; ORYZA SATIVA;

EID: 33750731011     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2006.06.003     Document Type: Article

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