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Food Additives & Contaminants: Part A Volume 30, 2013 - Issue 11
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Original Articles

Effect of thermal processing and canning on cadmium and lead levels in California market squid: the role of metallothioneins

A. GalitsopoulouLaboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
,
D. GeorgantelisNorthern Aegean Canneries, Kilkis, Greece
&
M.G. KontominasLaboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, GreeceCorrespondence[email protected]
Pages 1900-1908 | Received 26 May 2013, Accepted 21 Aug 2013, Published online: 10 Oct 2013

Citations (4)

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Read on this site (1)

Gabriela Chiocchetti, Carlos Jadán-Piedra, Dinoraz Vélez & Vicenta Devesa. (2017) Metal(loid) contamination in seafood products. Critical Reviews in Food Science and Nutrition 57:17, pages 3715-3728.
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Articles from other publishers (3)

Celia Lucas, Faustina Fernández & Sancho Bañón. (2022) Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking. Foods 11:22, pages 3688.
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Daniele Conficoni, Leonardo Alberghini, Elisa Bissacco, Barbara Contiero & Valerio Giaccone. (2018) A Limited Survey of Heavy Metal Concentrations in Fresh and Frozen Cuttlefish Ink and Mantle Used As Food. Journal of Food Protection 81:2, pages 290-294.
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Chris F. Harrington, Robert Clough, Steve J. Hill, Yolanda Madrid & Julian F. Tyson. (2015) Atomic Spectrometry Update: review of advances in elemental speciation. Journal of Analytical Atomic Spectrometry 30:7, pages 1427-1468.
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