Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab

Food and Chemical Toxicology

Volumn 49, Issue 11, 2011, Pages 2808-2815

  Maulvault, Ana Luísa ^a   Machado, Raquel ^a   Afonso, Cláudia ^a   Lourenço, Helena Maria ^a   Nunes, Maria Leonor ^a   Coelho, Inês ^b   Langerholc, Tomaz ^c   Marques, António ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b Department of Food and Nutrition   (Portugal)

^c UNIVERSITY OF MARIBOR   (Slovenia)

Author keywords

Aphanopus carbo; Cancer pagurus; Cooked; In vitro digestion; Toxic elements; Uncooked

Indexed keywords

ARSENIC; CADMIUM; MERCURY;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BLACK SCABBARD FISH; CONTROLLED STUDY; COOKING; CRAB; DIGESTION; FISH; FOOD CONTAMINATION; FOOD INTAKE; GRAPHITE FURNACE ATOMIC ABSORPTION SPECTROMETRY; MASS SPECTROMETRY; NONHUMAN; RAW FOOD; SEA FOOD; TOXICITY TESTING;

ANIMALS; ARSENIC; BIOLOGICAL AVAILABILITY; BRACHYURA; CADMIUM; COOKING; FISHES; FOOD ANALYSIS; FOOD CONTAMINATION; HUMANS; MERCURY; SHELLFISH; WATER POLLUTANTS, CHEMICAL;

APHANOPUS CARBO; CANCER PAGURUS;

EID: 80052862457     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2011.07.059     Document Type: Article

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