THE STATUS OF TRACE-ELEMENTS IN STAPLE FOODS ,2. SOME EFFECTS OF CEREAL AND POTATO PROCESSING

被引：16
作者：
BRUGGEMANN, J
KUMPULAINEN, J
机构：
[1] ARCF,CENT LAB,SF-31600 JOKIOINEN,FINLAND
[2] INST FOOD RES,SF-31600 JOKIOINEN,FINLAND
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1995年 / 201卷 / 01期
关键词：
D O I：
10.1007/BF01193190
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of food processing on some cereal and potato products are discussed with respect to the status of 11 trace elements. The influences of milling, bread making and cooking of potatoes on the contents of trace elements are demonstrated. It is shown that these recently obtained results are quite representative for the former federal Republic of Germany (FRG) as compared with results published previously. Average intake levels of undesired elements such as cadmium and lead, as well as of essential elements such as calcium, copper, iron, magnesium, manganese, molybdenum, nickel, selenium and zinc via consumption of cereal and potato products are calculated.
引用
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页码：7 / 11
页数：5
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