Search results - 2 results
Arsenic Release from Foodstuffs upon Food Preparation.
dimethylarsinate, and methylarsonate) was monitored in different foodstuffs (rice, vegetables, algae, fish, crustacean, molluscs) before and after preparation using common kitchen practices. By measuring the water ...
Introducing speciation changes, human bioaccessibility and bioavailability in the risk evaluation of dietary inorganic arsenic intake: a Belgian case study
were calculated. An increasing consumption of typical iAs sources (e.g. rice, hijiki seaweed) increases the intake of iAs, although cooking these food items in an excess water mitigates the increase. The calculated ...