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Influence of cooking (microwaving and broiling) on cylindrospermopsin concentration in muscle of nile tilapia (oreochromis niloticus) and characterization of decomposition products

 

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Opened Access Influence of cooking (microwaving and broiling) on cylindrospermopsin concentration in muscle of nile tilapia (oreochromis niloticus) and characterization of decomposition products
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Author: Prieto Ortega, Ana Isabel
Guzmán Guillén, Remedios
Valderrama Fernández, Rocío
Jos Gallego, Ángeles Mencía
Cameán Fernández, Ana María
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2017
Published in: Toxins, 9 (6), 1-13.
Document type: Article
Abstract: Cylindrospermopsin (CYN) has become increasingly important as a freshwater algal toxin, showing cytotoxic effects. This toxin is able to bioaccumulate in freshwater food webs, representing a serious human health problem. Normally, fish is cooked b...
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Cite: Prieto Ortega, A.I., Guzmán Guillén, R., Valderrama Fernández, R., Jos Gallego, Á.M. y Cameán Fernández, A.M. (2017). Influence of cooking (microwaving and broiling) on cylindrospermopsin concentration in muscle of nile tilapia (oreochromis niloticus) and characterization of decomposition products. Toxins, 9 (6), 1-13.
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Format: PDF

URI: http://hdl.handle.net/11441/64192

DOI: 10.3390/toxins9060177

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