Evaluation of the Impact of Mild Steaming and Heat Treatment on the Concentration of Okadaic Acid, Dinophysistoxin-2 and Dinophysistoxin-3 in Mussels

Author:

Rodríguez Inés,Alfonso Amparo,Antelo Alvaro,Alvarez Mercedes,Botana Luis

Publisher

MDPI AG

Subject

Health, Toxicology and Mutagenesis,Toxicology

Reference14 articles.

1. Tissue distribution, effects of cooking and parameters affecting the extraction of azaspiracids from mussels, Mytilus edulis, prior to analysis by liquid chromatography coupled to mass spectrometry

2. Effects of cooking and heat treatment on concentration and tissue distribution of okadaic acid and dinophysistoxin-2 in mussels (Mytilus edulis)

3. Commission Regulation (EC) No. 2074/2005 of 5 December 2005 laying down implementing measures for certain products under regulation (EC) No. 853/2004;Off. J. Eur. Union,2074

4. Commission regulation (EU) No. 15/2011 of 10 January 2011 amending Regulation (EC) No. 2074/2005 as regards recognised testing methods for detecting marine biotoxins in live bivalve molluscs;Off. J. Eur. Communities,2011

5. Influence of processing on the levels of lipophilic marine biotoxins in bivalve molluscs. Satement of the Panel on Contaminants in the Food Chain;Panel;EFSA J.,2008

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