Rim Karbouj

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In this work, we studied aluminium leaching from cookware to food under the effect of citric acid that is commonly found in foods and beverages. The authors showed that boiling the cookware in water prior to cooking is suitable for the decrease of aluminium leaching into food by a factor up to sixty (with a corresponding decrease of the aluminium intake by(More)
  • Rim Karbouj
  • Food and chemical toxicology : an international…
  • 2007
In this work, we study aluminium (Al) leaching using three chelating agents (lactic acid, oxalic acid, and citric acid) that are commonly found in foods and beverages. We test acids, sodium, potassium and lithium salts of these three chelating agents. Aluminium concentrations are determined by using Graphite Furnace Atomic Absorption Spectrometry (GFAAS)(More)
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