Effects of steaming on contaminants of emerging concern levels in seafood

Article ID	Journal	Published Year	Pages	File Type
8547062	Food and Chemical Toxicology	2018	41 Pages	PDF

Keywords

CECs iAs MeHg PFCs EFSA EHS BAP AHTN dpmi ASV NOAEL ISTD LOQ HHCB EPA BP1 DSPE BMDL ECHA GC-MS 4-MBC Inorganic arsenic Contaminants of Emerging Concern European Chemicals Agency European Food Safety Authority internal standards Dispersive solid-phase extraction docosahexaenoic acid Octocrylene Steaming Benzo(a)pyrene analysis of variance ANOVA Mercury Methyl mercury LOD یا Limit of detection DHA Inductively coupled plasma mass spectrometer ICP-MS Toxic elements Seafood limit of quantification limit of detection PAHs No observed adverse effect level MOE Cadmium Chromium high performance liquid chromatography HPLC European Commission Kow Gas Chromatography-Mass Spectrometry

Related Topics

Life Sciences Agricultural and Biological Sciences Food Science

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Effects of steaming on contaminants of emerging concern levels in seafood

Authors

Vera Barbosa, Ana LuÃsa Maulvault, Ricardo N. Alves, Christian Kwadijk, Michiel Kotterman, Alice Tediosi, Margarita Fernández-Tejedor, Jens J. Sloth, Kit Granby, Rie R. Rasmussen, Johan Robbens, Bavo De Witte, Laura Trabalón, José O. Fernandes,