Trace element and toxic metal intake from the consumption of canned mushrooms marketed in Spain

Author:

Rubio Carmen,Martínez Cristian,Paz Soraya,Gutiérrez Angel J.ORCID,González-Weller Dailos,Revert Consuelo,Burgos Antonio,Hardisson Arturo

Publisher

Springer Science and Business Media LLC

Subject

Management, Monitoring, Policy and Law,Pollution,General Environmental Science,General Medicine

Reference41 articles.

1. AESAN. (2006). Spanish diet model for the determination of consumer exposure to chemical substances. Madrid: Ministerio de Sanidad y Consumo.

2. AESAN (Spanish Agency for Food Safety and Nutrition). (2012). Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) regarding criteria for the estimation of concentrations for the discussion of proposals for migration limits of certain heavy metals and other elements from ceramic articles intended to come into contact with foodstuffs. Revista del Comité Científico, 16, 11–20.

3. Alonso Díaz, J. (2006). Bioaccumulation of heavy metals and other contaminants in macromycetes. Recurso Rurais, 3, 19–28.

4. Cheskin, J. L., Davis, L. M., Lipsky, L. M., Mitola, A. H., Lycan, T., Mitchell, V., et al. (2008). Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite, 51, 50–57.

5. Coskuner, Y., & Özdemir, Y. (1997). Effects of canning processes on the elements content of cultivated mushrooms (Agaricus bisporus). Food Chemistry, 60(4), 559–562.

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