Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment

Food Chemistry

Volumn 185, Issue , 2015, Pages 268-276

  Costa, Sara ^a   Afonso, Cláudia ^a   Cardoso, Carlos ^b   Batista, Irineu ^a   Chaveiro, Nádia ^c   Nunes, Maria Leonor ^a   Bandarra, Narcisa Maria ^a  

^a IPMA   (Portugal)

^b BIOATLANTIS LTD   (Ireland)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Bioaccessibility; Culinary treatments; Fatty acid profile; Metal contaminants; Proximate composition; Salmon

Indexed keywords

CHAINS; CHEMICAL BONDS; EMULSIFICATION; MERCURY (METAL);

BIOACCESSIBILITY; CULINARY TREATMENTS; FATTY ACID PROFILES; METAL CONTAMINANTS; PROXIMATE COMPOSITIONS; SALMON;

FATTY ACIDS;

FATTY ACID; LIPID EMULSION; LONG CHAIN FATTY ACID; MERCURY; METHYLMERCURY; SHORT CHAIN FATTY ACID; TRIACYLGLYCEROL; FISH PROTEIN; METHYLMERCURY DERIVATIVE;

ARTICLE; ATLANTIC SALMON; BIOAVAILABILITY; CHEMICAL BOND; CHEMICAL INTERACTION; FATTY ACID DESATURATION; FOOD PRESERVATION; FOOD PROCESSING; HEAT TREATMENT; HYDROPHOBICITY; IN VITRO STUDY; LIPID HYDROLYSIS; NONHUMAN; ANALYSIS; ANIMAL; COOKING; SALMO SALAR; SEA FOOD;

SALMO SALAR;

ANIMALS; COOKING; FATTY ACIDS; FISH PROTEINS; MERCURY; METHYLMERCURY COMPOUNDS; SALMO SALAR; SEAFOOD;

EID: 84927136556     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.141     Document Type: Article

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