Chromium in food products

Uproszczony widok
dc.contributor.authorSykuła, Anna
dc.contributor.authorPawlak, Anna
dc.date.accessioned2015-06-03T11:11:23Z
dc.date.available2015-06-03T11:11:23Z
dc.date.issued2012
dc.description.abstractChromium 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.en_EN
dc.formatapplication/pdf
dc.identifier.citationBiotechnology and Food Science, 2012 Vol.76 nr 1 s.27-34
dc.identifier.issn2084-0136
dc.identifier.other0000039432
dc.identifier.urihttp://hdl.handle.net/11652/280
dc.language.isoenen_EN
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology. Pressen_EN
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Scienceen_EN
dc.titleChromium in food productsen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL

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