A New Analytical Method for Measuring Total Iodine Content in Fish for the Standard Tables of Food Composition in Japan
Author:
Affiliation:
1. Japan Food Research Laboratories
2. Food Research Institute, National Agriculture and Food Research Organization
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/64/6/64_312/_pdf
Reference15 articles.
1. 2) Leung, A.M. and Braverman, L.E. (2012). Iodine-induced thyroid dysfunction. Thyroid, 19 (5), 414-419.
2. 3) World Health Organization (2009). Iodine and inorganic iodides: Human health aspects, Concise International Chemical Assessment Document 72.
3. 6) Piñeiro, A.M., Hortas, V.R., and Barerra, P.B. (2011). A review on iodine speciation for environmental, biological and nutrition fields. J. Anal. At. Spectrom, 26, 2107-2152.
4. 7) Dressler, V.L., Antes, F.G., Moreira, C.M., Pozebon, D., and Duarte, F.A. (2011). As, Hg, I, Sb, Se and Sn speciation in body fluids and biological tissues using hyphenated-ICP-MS techniques : A review. Int. J. Mass Spectrom., 307, 149-162.
5. 8) Bhagat, P.R., Acharya, R., Nair, A.G.C., Pandey, A.K., Rajurkar, N.S., and Reddy, A.V.R. (2009). Estimation of iodine in food, food products and salt using ENAA. Food Chem., 115, 706-710.
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1. Atomic Spectrometry Update: review of advances in the analysis of clinical and biological materials, foods and beverages;Journal of Analytical Atomic Spectrometry;2018
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