Changes in Cadmium Concentration in Rice during Cooking
スポンサーリンク
概要
- 論文の詳細を見る
We have studied changes in cadmium concentration during the cooking of rice (Oryza sativa japonica) to estimate actual intake. Samples included highly contaminated rice. Cooking involved washing and soaking rice, then cooking it in an electric ricecooker. Cadmium concentration was determined using ICP-MS. Inorganic element concentrations of P, K, Mg, Ca, Mn, Zn, Fe, and Cu were mainly decreased by washing step. Cadmium concentration was only slightly decreased by cooking and less so than other inorganic elements. In cooking of polished rice, cadmium concentration in cooked rice was about 95% of that in raw rice on a dry basis.
- 社団法人 日本食品科学工学会の論文
- 2003-05-01
著者
関連論文
- Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal
- Chemometric Techniques on Inorganic Elements Composition for the Determination of the Geographic Origin of Welsh Onions
- Determination of Crude Protein in Macaroni Products by the Combustion Method and Comparison with the Kjeldahl Method : Interlaboratory Study
- Interlaboratory Study on the Determination of Crude Protein in Macaroni Products on JAS by Kjeldahl Method Using Copper Catalysts
- Changes in Cadmium Concentration in Rice during Cooking
- Method Validation by Interlaboratory Studies of Improved Hydrophilic Oxygen Radical Absorbance Capacity Methods for the Determination of Antioxidant Capacities of Antioxidant Solutions and Food Extracts
- SomeCharacters of Water-soluble Arsenic Compoundsin Marine Brown Algae, HIJIKI (Hijikia fusiforme) and ARAME (Eisenia bicyclis)
- Evaluation of a Method to Quantify Quercetin Aglycone in Onion (Allium cepa) by Single- and Multi-laboratory Validation Studies