Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches-Reference-Cited by-同舟云学术

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Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches

Published:2014-06-21 Issue:4 Volume:13 Page:457-472
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Hajeb P.¹,Sloth J. J.²,Shakibazadeh Sh.³,Mahyudin N. A.¹,Afsah-Hejri L.¹

Affiliation:

1. Food Safety Research Centre (FOSREC); Faculty of Food Science and Technology; Universiti Putra Malaysia, 43400, UPM, Serdang; Selangor Malaysia

2. National Food Inst; Technical Univ. of Denmark, Mørkhøj Bygade 19; DK-2860 Søborg Denmark

3. Dept. of Aquaculture; Faculty of Agriculture; Universiti Putra Malaysia, 43400, UPM Serdang; Selangor Malaysia

Publisher

Wiley

Subject

Food Science

Reference240 articles.

1. Mercury content of Austrian edible mushrooms and its relation to the protein content of the mushrooms;Aichberger;Zeitschrift für Lebensmittel-Untersuchung und Forschung,1977

2. Use of cysteine to remove mercury from shark muscle;Aizpurua;Int J Food Sci Tech,1997

3. Metal concentrations in rice and pulses of Samta village, Bangladesh;Alam;Bull Environ Contam Toxicol,2002

4. Trace elements in foods and meals consumed by students attending the faculty cafeteria;Alberti-Fidanza;Sci Total Environ,2002

5. S-(2-Succinyl)cysteine: a novel chemical modification of tissue proteins by a Krebs cycle intermediate;Alderson;Arch Biochem Biophys,2006

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