Speciation of copper in a range of food types by X-ray absorption spectroscopy

Food Chemistry

Volumn 164, Issue , 2014, Pages 50-54

  Ceko, Melanie J ^a   Aitken, Jade B ^b   Harris, Hugh H ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Chronic copper toxicity; Copper speciation; Dietary copper; X ray absorption spectroscopy

Indexed keywords

AMINO ACIDS; BIOACTIVITY; COPPER; NUTRITION; VOLATILE FATTY ACIDS; X RAY ABSORPTION SPECTROSCOPY;

CHEMICAL FORMS; CHLORINATED TAP WATER; COPPER SPECIATIONS; COPPER TOXICITY; DIETARY COPPERS; ESSENTIAL ELEMENTS; MODEL COMPOUND; X-RAY ABSORPTION NEAR-EDGE STRUCTURE;

COPPER COMPOUNDS;

ACETIC ACID; COPPER; CUPRIC ION; CUPROUS ION; CYSTEINE; HISTIDINE; TAP WATER; COPPER ACETATE; CUPRIC HISTIDINE; CUPROUS ACETATE; CUPROUS CYSTEINE; CUPROUS GLUTATHIONE; UNCLASSIFIED DRUG;

ARTICLE; BIOAVAILABILITY; BIOLOGICAL ACTIVITY; CACAO; CASHEW NUT; DIET; DIGESTION; FOOD FREEZING; FOOD INTAKE; LAMB LIVER; LOBSTER; SESAME SEED; SUNFLOWER SEED; X RAY ABSORPTION SPECTROSCOPY; CHEMISTRY; FOOD ANALYSIS; FOOD COMPOSITION; QUANTITATIVE ANALYSIS;

COPPER; FOOD ANALYSIS; X-RAY ABSORPTION SPECTROSCOPY;

EID: 84901950737     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.018     Document Type: Article

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