Influence of mercury bioaccessibility on exposure assessment associated with consumption of cooked predatory fish in Spain

Journal of the Science of Food and Agriculture

Volumn 91, Issue 6, 2011, Pages 981-986

  Torres Escribano, Silvia ^a   Ruiz, Antonio ^a   Barrios, Laura ^b   Vélez, Dinoraz ^a   Montoro, Rosa ^a  

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

^b CSIC   (Spain)

Author keywords

Bioaccessibility; Cooking; Fish; Intake; Mercury; Risk assessment

Indexed keywords

CARCINOGEN; MERCURY; ORGANOMERCURY COMPOUND;

ANIMAL; ARTICLE; BIOAVAILABILITY; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIGESTION; FISH; HUMAN; PERCIFORMES; RISK ASSESSMENT; SEA FOOD; SHARK; SKELETAL MUSCLE; SPAIN; WATER POLLUTANT;

ANIMALS; BIOLOGICAL AVAILABILITY; CARCINOGENS; COOKING; DIGESTION; FISHES; HUMANS; MERCURY; MODELS, BIOLOGICAL; MUSCLE, SKELETAL; ORGANOMERCURY COMPOUNDS; PERCIFORMES; RISK ASSESSMENT; SEAFOOD; SHARKS; SPAIN; WATER POLLUTANTS, CHEMICAL;

GALEORHINUS GALEUS; KATSUWONUS PELAMIS; SCOMBRIDAE; XIPHIAS GLADIUS;

EID: 79952751057     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4241     Document Type: Article

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