Assessment of Microwave Cooking on the Bioaccessibility of Cadmium from Various Food Matrices Using an In Vitro Digestion Model

@article{Wang2014AssessmentOM,
  title={Assessment of Microwave Cooking on the Bioaccessibility of Cadmium from Various Food Matrices Using an In Vitro Digestion Model},
  author={Chao Wang and Han-Ying Duan and Jiu-Wei Teng},
  journal={Biological Trace Element Research},
  year={2014},
  volume={160},
  pages={276-284}
}
Bioaccessibility represents the maximum amount of pollutant ingested with food that is available for intestinal absorption. The measurement of bioaccessibility can achieve a more accurate risk assessment. Thus, in this study, the bioaccessibility of raw/microwave-cooked store-bought food including carrot, potato, white radish, lotus root, sweet corn, long grain rice, soybean, fleshy prawn, eastern oyster, kelp, and common carp were investigated by applying an in vitro digestion method. A… CONTINUE READING
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