Chromium in food products

• Autorzy: Sykuła-Zając A. , Pawlak A.
• Języki publikacji: EN

Abstrakty

EN

Chromium plays an important role in human and animal bodies. According to the oxidation state chromium can be advantageous for human health and, simultaneously possesses toxic properties. In this work the studies concerning the chromium content in the total and Cr (VI) forms in selected and frequently used during breakfast food products were presented. The largest quantities of the metal occur in raw cereal products (non-roasted buckwheat or brown rice bread) and herbs such as garlic or mint. The lowest chromium contents were observed in raw and UHT milk samples.

Słowa kluczowe

EN

speciation; chromium; atomic absorption spectrometry; bread; cereals; herbs; milk

PL

specjacja; chrom; absorpcyjna spektrometria atomowa; pieczywo; zboża; zioła; mleko

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2012
• Tom: Vol. 76, nr 1
• Strony: 27--34
• Opis fizyczny: Bibliogr. 19 poz.

Twórcy

autor

Sykuła-Zając A.

• Institute of General Food Chemistry, Lodz University of Technology, 90-924, Lodz, Poland

autor

Pawlak A.

• Institute of General Food Chemistry, Lodz University of Technology, 90-924, Lodz, Poland

Bibliografia

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