Cooking makes cadmium contained in Chilean mussels less bioaccessible to humans

Author:

Houlbrèque Fanny,Hervé-Fernández Pedro,Teyssié Jean-Louis,Oberhaënsli François,Boisson Florence,Jeffree Ross

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Alarcón, S. (2003). Determinación de Elementos traza (Cd, Cu, Ni, Pb, Hg y As) en Agua de Mar y Sedimento de la Bahía de Puerto Montt, Año 2002. Tesis, Escuela de Química y Farmacia, Facultad de Cincias. Universidad Austral de Chile, p. 84.

2. Bioaccessibility of essential and non-essential metals in commercial shellfish from Western Europe and Asia;Amiard;Food and Chemical Toxicology,2008

3. Manganese, nickel, selenium and cadmium in molluscs from the Magellan Strait, Chile;Astorga España;Food Additives and Contaminants A,2004

4. The effect of cooking on the content of heavy metals in fish (Tilapia nilotica);Atta;Food Chemistry,1997

5. Food chemistry;Belitz,1999

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