The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance

Food and Chemical Toxicology

Volumn 60, Issue , 2013, Pages 277-285

  Costa, Sara ^a   Afonso, Cláudia ^a   Bandarra, Narcisa Maria ^a   Gueifão, Sandra ^c   Castanheira, Isabel ^c   Carvalho, Maria Luísa ^b   Cardoso, Carlos ^a   Nunes, Maria Leonor ^a  

^a IPMA   (Portugal)

^b UNIVERSITY OF LISBON   (Portugal)

^c NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

Author keywords

Benefit risk assessment; Contaminants; Culinary treatments in meagre; EPA+DHA; Nutritional chemical composition

Indexed keywords

ARSENIC; BROMINE; CADMIUM; CALCIUM; CHLORIDE; COPPER; DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID; IRON; LEAD; MAGNESIUM; MANGANESE; MERCURY; METHYLMERCURY; MINERAL; MONOUNSATURATED FATTY ACID; NICKEL; POLYUNSATURATED FATTY ACID; POTASSIUM; RUBIDIUM; SATURATED FATTY ACID; SELENIUM; SODIUM; STRONTIUM; SULFUR; ZINC;

ARGYROSOMUS REGIUS; BOILING POINT; CONCENTRATION (PARAMETERS); COOKING; DEGRADATION; FISH; FOOD CONTAMINATION; FOOD INTAKE; GRILLING; LIPID COMPOSITION; NONHUMAN; NUTRIENT; QUALITY CONTROL; RAW FOOD; REVIEW; RISK ASSESSMENT; RISK BENEFIT ANALYSIS; ROASTING;

BENEFIT/RISK ASSESSMENT; CONTAMINANTS; CULINARY TREATMENTS IN MEAGRE; EPA+DHA; NUTRITIONAL/CHEMICAL COMPOSITION;

ANIMALS; AQUACULTURE; ARSENIC; COOKING; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FOOD CONTAMINATION; MERCURY; METHYLMERCURY COMPOUNDS; PERCIFORMES; PORTUGAL; QUALITY CONTROL; RISK ASSESSMENT; TRACE ELEMENTS; WATER POLLUTANTS, CHEMICAL;

EID: 84882760161     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.07.050     Document Type: Review

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