Chromium in Food Products

• Autorzy: Anna Sykuła-Zając , Anna Pawlak
• 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. (original abstract)

Słowa kluczowe

EN

Food toxicology; Toxic substances; Bakery; Corn; Food chemistry

PL

Toksykologia żywności; Substancje toksyczne; Piekarnictwo; Zboża; Chemia spożywcza

• Czasopismo: Biotechnology and Food Science
• Rocznik: 2012
• Numer: z. 76, nr 1
• Strony: 27--34

Twórcy

autor

Anna Sykuła-Zając

• Lodz University of Technology, Poland

autor

Anna Pawlak

• Lodz University of Technology, Poland

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