The status of trace elements in staple foods. II. Some effects of cereal and potato processing.

@article{Brggemann1995TheSO,
  title={The status of trace elements in staple foods. II. Some effects of cereal and potato processing.},
  author={Jochen Br{\"u}ggemann and Jorma T. Kumpulainen},
  journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung},
  year={1995},
  volume={201 1},
  pages={7-11}
}
The effects of food processing on some cereal and potato products are discussed with respect to the status of 11 trace elements. The influences of milling, bread making and cooking of potatoes on the contents of trace elements are demonstrated. It is shown that these recently obtained results are quite representative for the former federal Republic of Germany (FRG) as compared with results published previously. Average intake levels of undesired elements such as cadmium and lead, as well as of… CONTINUE READING