Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption

The composition of raw and cooked gilthead seabream (Sparus aurata) was analysed. The bioaccessibility of arsenic (As), selenium (Se), mercury (Hg), and methylmercury (MeHg) in raw and cooked fish was studied by an in vitro model. A risk-benefit assessment was performed taking into account bioaccess...

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Bibliographic Details
Main Author: Afonso, Cláudia (author)
Other Authors: Costa, Sara (author), Cardoso, Carlos (author), Coelho, Inês (author), Castanheira, Isabel (author), Lourenço, Helena (author), Gonçalves, Susana (author), Oliveira, Rui (author), Carvalho, Maria Luísa (author), Martins, Maria Fernanda (author), Bandarra, Narcisa (author), Nunes, Maria Leonor (author)
Format: article
Language:eng
Published: 2021
Subjects:
Food Analysis
Gilthead Seabream
Arsenic
Mercury
Methylmercury
Selenium
Essential Elements
Contaminants
Bioaccessibility
Risk-benefit Assessment
Segurança Alimentar
Online Access:http://hdl.handle.net/10400.18/4472
Country:Portugal
Oai:oai:repositorio.insa.pt:10400.18/4472

Internet

http://hdl.handle.net/10400.18/4472

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