Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams

Food and Chemical Toxicology

Volumn 66, Issue , 2014, Pages 217-223

  Freitas, Marisa ^a,b,c   Azevedo, Joana ^a,c   Carvalho, António Paulo ^a,b   Campos, Alexandre ^a   Vasconcelos, Vitor ^a,b  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c POLYTECHNIC INSTITUTE OF PORTO   (Portugal)

Author keywords

Bioaccessibility; Clams; Food processing; Food storage; Microcystin LR; Proteolytic digestion

Indexed keywords

CHYMOTRYPSIN; MICROCYSTIN LR; PANCREAS ENZYME; TRYPSIN; MICROCYSTIN;

ANIMAL CELL; ARTICLE; BIOACCUMULATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORBICULA; CORBICULA FLUMINEA; DOWN REGULATION; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; FREEZING; IN VITRO STUDY; MICROCYSTIS AERUGINOSA; MICROWAVE RADIATION; NONHUMAN; PROTEIN DEGRADATION; TEMPERATURE SENSITIVITY; ANALYSIS; ANIMAL; BIVALVE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; LIQUID CHROMATOGRAPHY; SEA FOOD;

ANIMALS; BIVALVIA; CHROMATOGRAPHY, LIQUID; MICROCYSTINS; PROTEOLYSIS; SEAFOOD; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 84894093159     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2014.01.041     Document Type: Article

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