Cooking makes cadmium contained in Chilean mussels less bioaccessible to humans

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 917-921

  Houlbrque, Fanny ^a   Hervé Fernández, Pedro ^b   Teyssié, Jean Louis ^a   Oberhaënsli, Franois ^a   Boisson, Florence ^a   Jeffree, Ross ^a  

^a INTERNATIONAL ATOMIC ENERGY AGENCY   (Monaco)

^b UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

Author keywords

Bioaccessibility; Cadmium; Digestion simulation; Mytilus chilensis; Seafood safety

Indexed keywords

BIOACCESSIBILITY; BLUE MUSSELS; CADMIUM CONTENT; COOKING PROCESS; DIGESTION SIMULATION; FOOD WEBS; HIGH CONCENTRATION; IN-VITRO; MYTILUS; REFERENCE VALUES; SEA FLOOR; SEAFOOD SAFETY; SIMULATED DIGESTION; TOXIC COMPOUNDS;

CADMIUM; CHEMICAL CONTAMINATION; ECOLOGY; HEALTH RISKS; RISK PERCEPTION;

CADMIUM COMPOUNDS;

CADMIUM;

ARTICLE; COOKING; DIGESTION; FOOD INTAKE; HEALTH HAZARD; IN VITRO STUDY; MUSSEL; WATER CONTAMINATION;

MYTILUS CHILENSIS; MYTILUS EDULIS;

EID: 78751580522     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.078     Document Type: Article

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