Zoekresultaten - 2 results
Arsenic Release from Foodstuffs upon Food Preparation.
content of the foodstuff and by reporting arsenic concentrations on a dry weight base, we were able to distinguish between As release effects due to food preparation and As decrease due to changes in ...
Introducing speciation changes, human bioaccessibility and bioavailability in the risk evaluation of dietary inorganic arsenic intake: a Belgian case study
necessary, and this can only be determined if speciation changes during food preparation and food digestion are known. The BIOTRA s project aimed at incorporating these changes and knowledge about As-species ...