Removal of Toxic and Essential Nutrient Elements from Commercial Rice Brands Using Different Washing and Cooking Practices: Human Health Risk Assessment

This study determined the influence of different cooking procedures on the removal of toxic elements (TEs) including arsenic (As), cadmium (Cd), and lead (Pb) along with other nutrient elements from different commercially available rice brands sold in Bangladeshi markets. We observed 33%, 35%, and 2...

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Detalles Bibliográficos
Autores principales: Shahriar, Syfullah, Paul, Alok Kumar, Rahman, Mohammad Mahmudur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909527/
https://www.ncbi.nlm.nih.gov/pubmed/35270275
http://dx.doi.org/10.3390/ijerph19052582

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909527/
https://www.ncbi.nlm.nih.gov/pubmed/35270275
http://dx.doi.org/10.3390/ijerph19052582

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