Nickel levels in convenience and fast foods: In vitro study of the dialyzable fraction

Science of the Total Environment

Volumn 409, Issue 8, 2011, Pages 1584-1588

  Cabrera Vique, Carmen ^a   Mesías, Marta ^a   Bouzas, Paula R ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Convenience foods; Dialyzable fraction; Dietary intake; Fast foods; Nickel

Indexed keywords

ANALYTICAL TECHNIQUES; AROMATIC HERBS; COMPOSITION TABLES; CONVENIENCE FOOD; DIALYZABLE FRACTION; DIETARY INTAKES; ELECTROTHERMAL ATOMIC ABSORPTION SPECTROMETRY; FAST FOOD; FAST FOODS; FRESH WEIGHT; HIGH VARIABILITY; IN-VITRO; IN-VITRO ASSAYS; NI CONTENT;

ABSORPTION SPECTROSCOPY; ATOMIC ABSORPTION SPECTROMETRY; CEREAL PRODUCTS; HEALTH RISKS;

NICKEL;

NICKEL;

BIOASSAY; DIET; FOOD CONSUMPTION; HEALTH RISK; NICKEL; POLLUTION EXPOSURE;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CEREAL; CONCENTRATION (PARAMETERS); CONVENIENCE FOOD; EGG; FAST FOOD; FOOD; FOOD COMPOSITION; FOOD CONTAMINATION; FRUIT; HEALTH HAZARD; HERB; IN VITRO STUDY; MUSHROOM; PORK; PRIORITY JOURNAL; PROBABILITY; RELIABILITY; SPICE;

ENVIRONMENTAL EXPOSURE; ENVIRONMENTAL POLLUTANTS; FAST FOODS; FOOD CONTAMINATION; HUMANS; MEAT; NICKEL; SPAIN;

BASIDIOMYCOTA;

EID: 79951810883     PISSN: 00489697     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scitotenv.2010.12.035     Document Type: Article

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