Determination of arsenic in Chinese mitten crabs (Eriocheir sinensis): Effects of cooking and gastrointestinal digestion on food safety

Author:

Cao Huan,Wang Ziheng,Meng Jing,Du Ming,Pan Yingjie,Zhao Yong,Liu Haiquan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Arsenic bioaccessibility upon gastrointestinal digestion is highly determined by its speciation and lipid-bile salt interactions;Alava;Journal of Environmental Science & Health Part A Toxic/hazardous Substances & Environmental Engineering,2013

2. Comparative study of raw and cooked farmed sea bass (Lates calcarifer) in relation to metal content and its estimated human health risk;Alia;Marine Pollution Bulletin,2020

3. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review;Carbonell-Capella;Comprehensive Reviews in Food Science & Food Safety,2014

4. Bioaccessibility and degradation of naturally occurring arsenic species from food in the human gastrointestinal tract;Chavez-Capilla;Food Chemistry,2016

5. Arsenic in cooked seafood products: Study on the effect of cooking on total and inorganic arsenic contents;Devesa;Journal of Agricultural and Food Chemistry,2001

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