Effect of thermal treatments on arsenic species contents in food

Food and Chemical Toxicology

Volumn 46, Issue 1, 2008, Pages 1-8

  Devesa, V ^a   Velez D ^a   Montoro, R ^a  

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

Author keywords

Arsenic; Arsenic species; Canning; Cooking; Food; Freezing; Refrigeration; Transformations

Indexed keywords

ARSENIC;

COOKED FOOD; DIETARY INTAKE; FOOD COMPOSITION; FOOD FREEZING; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; HEATING; HIGH TEMPERATURE; HIZIKIA FUSIFORME; INSTRUMENT STERILIZATION; PORPHYRA TENERA; RED ALGA; REVIEW; RICE; RISK ASSESSMENT; SEA FOOD; SEAWEED; VEGETABLE;

ARSENICALS; COOKERY; FOOD ANALYSIS; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HEAT; REFRIGERATION;

HIZIKIA FUSIFORMIS;

EID: 36849028622     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2007.08.021     Document Type: Review

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