Chromium content of selected Greek foods

dc.contributor.author	Μπρατάκος, Μιχαήλ Σ.	el
dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.contributor.author	Μπρατάκος, Σωτήριος	el
dc.date.accessioned	2015-05-27T15:22:54Z
dc.date.available	2015-05-27T15:22:54Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11241
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com	en
dc.source	http://www.sciencedirect.com/science/article/pii/S0048969701010579	en
dc.subject	Daily intake
dc.subject	Χρώμιο
dc.subject	Ελληνική κουζίνα
dc.subject	Ελληνικό φαγητό
dc.subject	Ημερήσια πρόσληψη
dc.title	Chromium content of selected Greek foods	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1016/S0048-9697(01)01057-9
heal.language	en
heal.access	campus
heal.publicationDate	2002-05-06
heal.bibliographicCitation	Bratakos, M., Lazos, E. and Bratakos, S. (2002) Chromium content of selected Greek foods. "Science of The Total Environment", 290 (1-3), p.47-58	en
heal.abstract	The total chromium content of a wide variety of Greek foods was determined by graphite furnace atomic absorption spectroscopy (GFAAS). Meat, fish and seafood, cereals and pulses were rich sources of chromium (>0.100 μg/g). Fruits, milk, oils and fats and sugar were poor sources. Differences in chromium content were found between different food classes from Greece and those from some other countries. Based on available food consumption data and chromium levels in this study, it was estimated that the chromium intake of Greeks is 143 μg/day, with vegetables, cereals and meat being the main contributors.	en
heal.publisher	Elsevier	en
heal.journalName	Science of The Total Environment	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false