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Article(3)
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Critical Reviews in Food Science and Nutrition(1)
Food Chemistry(1)
Journal of Agricultural and Food Chemistry(1)
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Alimentación y bebidas(1)
Microorganismos, hongos y algas(1)
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scopus(3)
In 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