Evaluation of human exposure to aluminum from food and food contact materials-Reference-Cited by-同舟云学术

Evaluation of human exposure to aluminum from food and food contact materials

Published:2018-08-06 Issue:12 Volume:244 Page:2077-2084
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Stahl Thorsten,Falk Sandy,Taschan Hasan,Boschek Bruce,Brunn Hubertus

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-018-3124-2/fulltext.html

Reference37 articles.

1. Al Zubaidy EAH, Mohammad FS, Bassioni G (2011) Effect of pH, salinity and temperature on aluminum cookware leaching during food preparation. Int J Electrochem Sci 6:6424–6441

2. Angelow L, Anke M, Groppel B, Glei M, Müller M (1993) Aluminum: an essential element for goats. In: Proceedings of the eighth international symposium on trace elements in man and animals—TEMA 8, pp 699–704

3. Bassioni G, Mohammed FS, Al Zubaidy EAH, Kobrsi I (2012) risk assessment of using aluminium foil in food preparation. Int J Electrochem Sci 7:4498–4509

4. Becaria A, Campbell A, Bondy SC (2002) Aluminium is a toxicant. Toxicol Ind Health 18:309–320

5. BfR (2002) Erhöhte Gehalte von Aluminium in Laugengebäck http://www.bfr.bund.de/cm/343/erhoehte_gehalte_von_aluminium_in_laugengebaeck.pdf . Accessed 23 Jan 2018

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