Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure

This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations...

Full description

Bibliographic Details
Main Author: Fogaça, Fabíola Helena dos Santos (author)
Other Authors: Soares, Cristina (author), Oliveira, Marta (author), Alves, Ricardo N. (author), Maulvault, Ana L. (author), Barbosa, Vera L. (author), Anacleto, Patrícia (author), Magalhães, João Avelar (author), Bandarra, Narcisa M. (author), Ramalhosa, Maria João (author), Morais, Simone (author), Marques, António (author)
Format: article
Language:eng
Published: 2020
Subjects:
Polycyclic aromatic hydrocarbons
Seafood
Bioaccessibility
Daily intake
In vitro digestion
Online Access:http://hdl.handle.net/10400.22/15362
Country:Portugal
Oai:oai:recipp.ipp.pt:10400.22/15362

Internet

http://hdl.handle.net/10400.22/15362

Similar Items