Effects of various cooking methods and food components on bioaccessibility of mercury from fish

Environmental Research

Volumn 111, Issue 8, 2011, Pages 1064-1069

  Ouédraogo, Ousséni ^a   Amyot, Marc ^a  

^a UNIVERSITÉ DE MONTRÉAL   (Canada)

Author keywords

Bioaccessibility; Cooking methods; In vitro digestion; Mercury

Indexed keywords

MERCURY; STARCH;

BIOASSAY; BIOAVAILABILITY; COFFEE; CONSUMER-RESOURCE INTERACTION; COOKING APPLIANCE; DIGESTION; FISH; HEALTH RISK; MERCURY (ELEMENT); POLLUTION EXPOSURE; PUBLIC HEALTH; STARCH; TEA; TOXICITY TEST;

ARTICLE; BIOAVAILABILITY; COFFEE; CONTROLLED STUDY; COOKING; DIGESTION; FISH; FOOD COMPOSITION; FOOD CONTAMINATION; FRYING; INGESTION; NONHUMAN; PRIORITY JOURNAL; RAW FOOD; SHARK; TEA; TUNA;

COOKING; HUMANS; MERCURY; SEAFOOD;

ANIMALIA; CAMELLIA SINENSIS; CHONDRICHTHYES; SCOMBRIDAE; ZEA MAYS;

EID: 80755143991     PISSN: 00139351     EISSN: 10960953     Source Type: Journal    
DOI: 10.1016/j.envres.2011.09.018     Document Type: Article

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