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Critical Reviews in Food Science and Nutrition(1)
Food Chemistry(1)
Journal of Agricultural and Food Chemistry(1)
Science of the Total Environment(1)
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Alimentación y bebidas(1)
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scopus(4)
Comparison of a static and a dynamic in vitro model to estimate the bioaccessibility of As, Cd, Pb and Hg from food reference materials Fucus sp. (IAEA-140/TM) and Lobster hepatopancreas (TORT-2)
ArticleAbstract: Bioaccessibility, the fraction of an element solubilized during gastrointestinal digestion and availPalabras claves:arsenic, Bioaccessibility, Cadmium, In vitro gastrointestinal digestion models, lead, MercuryAutores:Alric M., Barrios L., Blanquet-Diot S., Denis S., Marta Calatayud Arroyo, Montoro R., Torres-Escribano S., Vélez D.Fuentes:scopusIn vitro evaluation of dietary compounds to reduce mercury bioavailability
ArticleAbstract: Mercury in foods, in inorganic form [Hg(II)] or as methylmercury (CH3Hg), can have adverse effects.Palabras claves:Bioavailability, Dietary strategies, FOOD, Mercury, swordfishAutores:Carlos Jadán-Piedra, Devesa V., Vélez D.Fuentes:scopusMetal(loid) contamination in seafood products
ArticleAbstract: Seafood products are important sources of proteins, polyunsaturated lipids and phospholipids, and alPalabras claves:Bioavailability, Exposure, metaloids, Metals, processing, Seafood, speciationAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Devesa V., Vélez D.Fuentes:scopusTransformation of arsenic species during in vitro gastrointestinal digestion of vegetables
ArticleAbstract: Arsenic is an element widely distributed in the environment, and the diet is the main source of arsePalabras claves:arsenic, Gastrointestinal digestion, Transformation, vegetablesAutores:Bralatei E., Devesa V., Feldmann J., Marta Calatayud Arroyo, Vélez D.Fuentes:scopus