Use of a continuous leaching method to assess the oral bioaccessibility of trace elements in seafood

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 623-633

  Leufroy, Axelle ^a   Noël, Laurent ^a   Beauchemin, Diane ^b   Guérin, Thierry ^a  

^a FRENCH AGENCY FOR FOOD   (France)

^b QUEEN S UNIVERSITY   (Canada)

Author keywords

Bioaccessibility; Continuous leaching; ICP MS; Seafood; Trace elements

Indexed keywords

ARTIFICIAL SALIVA; BIOACCESSIBILITY; CERTIFIED REFERENCE MATERIALS; ESSENTIAL ELEMENTS; EXPERIMENTAL APPARATUS; FOOD SAMPLES; GASTRIC JUICE; ICP-MS; LEACHING METHODS; MASS BALANCE; POWDERED SAMPLES; SEAFOOD; TOXIC ELEMENTS;

BODY FLUIDS; INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY; LEAD; MANGANESE; MASS SPECTROMETERS; MEATS; TRACE ELEMENTS;

LEACHING;

ALUMINUM; CADMIUM; COPPER; LEAD; MANGANESE; MERCURY; SALIVA SUBSTITUTE; TRACE ELEMENT; VANADIUM; ZINC;

ARTICLE; BIOACCUMULATION; CANNED FOOD; CATHARANTHUS ROSEUS; CLAM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRAB; DISSOLUTION; FISH; FOOD ANALYSIS; FOOD PROCESSING; LEACHING; MASS SPECTROMETRY; MUSSEL; ONLINE MONITORING; OYSTER; POWDER; SAITHE; SALMON; SARDINE; SCALLOP; SEA FOOD; SHRIMP; STOMACH JUICE; TUNA;

ANIMALS; BIVALVIA; BRACHYURA; DIGESTION; FISHES; FOOD ANALYSIS; GASTRIC JUICE; HUMANS; MASS SPECTROMETRY; MODELS, BIOLOGICAL; OSTREIDAE; PECTINIDAE; SALIVA; SEAFOOD; TRACE ELEMENTS;

EID: 84863913451     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.119     Document Type: Article

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