A comparison of the effects of two cooking methods on arsenic species and nutrient elements in rice

Menon, M. orcid.org/0000-0001-5665-7464, Nicholls, A., Smalley, A. et al. (1 more author) (2024) A comparison of the effects of two cooking methods on arsenic species and nutrient elements in rice. Science of The Total Environment, 914. 169653. ISSN: 0048-9697

Abstract

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Item Type: Article
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© 2024 The Authors. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Keywords: Cooking; Inorganic arsenic; Margin of exposure; Nutrient elements; Rice; Arsenic; Oryza; Food Contamination; Cooking; Nutrients; Water
Dates:
  • Submitted: 19 September 2023
  • Accepted: 22 December 2023
  • Published (online): 3 January 2024
  • Published: 1 March 2024
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Engineering (Sheffield) > Department of Civil and Structural Engineering (Sheffield)
The University of Sheffield > Faculty of Social Sciences (Sheffield) > School of Geography and Planning
Funding Information:
Funder
Grant number
SCIENCE AND TECHNOLOGY FACILITIES COUNCIL
ST/S006036/1
Date Deposited: 30 Sep 2025 08:15
Last Modified: 30 Sep 2025 08:15
Status: Published
Publisher: Elsevier BV
Refereed: Yes
Identification Number: 10.1016/j.scitotenv.2023.169653
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