Modelling aluminium leaching into food from different foodware materials with multi-level factorial design of experiments-Reference-Cited by-同舟云学术

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Modelling aluminium leaching into food from different foodware materials with multi-level factorial design of experiments

Published:2012-08 Issue:8 Volume:29 Page:1322-1333
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Fekete Veronika,Deconinck Eric,Bolle Fabien,Van Loco Joris

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2012.688068

Reference48 articles.

1. Estimating Aluminum leaching from Aluminum cook wares in different meat extracts and milk

2. Corrosion of aluminum in ascorbic, citric and tartaric acids with and without chloride ions

3. The effects of fluoride on the leaching of aluminium saucepans during cooking

4. A model describing the complexing effect in the leaching of aluminum from cooking utensils

5. Cadmium and lead concentrations in acid food simulants: the values of validation parameters are predominantly affected by interspecific differences of utensils

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4. Human health risk associated with the management of phosphorus in freshwaters using lanthanum and aluminium;Chemosphere;2019-04

5. Release of aluminium and thallium ions from uncoated food contact materials made of aluminium alloys into food and food simulant;PLOS ONE;2018-07-23

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