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Influence of culinary treatment on the concentration and on the bioavailability of cadmium, chromium, copper, and lead in seafood

  • Published:2021-05 Issue: Volume:65 Page:126717
  • ISSN:0946-672X
  • Container-title:Journal of Trace Elements in Medicine and Biology
  • language:en
  • Short-container-title:Journal of Trace Elements in Medicine and Biology

Author:

Schmidt Lucas,Novo Diogo La Rosa,Druzian Gabriel Toneto,Landero Julio Alberto,Caruso Joseph,Mesko Marcia Foster,Flores Erico Marlon MoraesORCID

Funder

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Agilent Technologies

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Inorganic Chemistry,Molecular Medicine,Biochemistry

Reference48 articles.

1. Bromine and iodine content in raw and cooked shrimp and its parts;Mesko;J. Agric. Food Chem.,2016

2. Arsenic in the human food chain, biotransformation and toxicology – review focusing on seafood arsenic;Molin;J. Trace Elem. Med. Biol.,2015

3. Bioavailability of Hg and Se from seafood after culinary treatments;Schmidt;Microchem. J.,2018

4. FAO, Fish to 2030 - Prospects for Fisheries and Aquaculture;Food and Agriculture Organization of the United Nations,2013

5. Mineral content of smooth scallop (Flexopecten glaber) caught Canakkale, Turkey and evaluation in terms of food safety;Berik;J. Trace Elem. Med. Biol.,2017
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