Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice

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期刊论文

作者：

Peng, Lanlan;Chen, Jiwang*;Chen, Lu;Ding, Wenping;Gao, Yonggui;...

通讯作者：

Chen, Jiwang;Xiong, Youling L.

作者机构：

[Gao, Yonggui; Peng, Lanlan; Chen, Lu; Chen, Jiwang; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Peng, Lanlan; Ding, Wenping] Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Peoples R China.

[Peng, Lanlan; Ding, Wenping] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Wu, Yongning] Natl Ctr Food Safety Risk Assessment, Beijing 100021, Peoples R China.

[Xiong, Youling L.] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.

通讯机构：

[Chen, Jiwang] W

[Xiong, Youling L.] U

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.

语种：

英文

关键词：

cadmium;chemistry;cooking;food contamination;food handling;Oryza;plant seed;procedures;Cadmium;Cooking;Food Contamination;Food Handling;Oryza;Seeds

期刊：

Journal of Food Science

ISSN：

0022-1147

年：

2020

卷：

期：

页码：

3756-3763

DOI：

10.1111/1750-3841.15473

基金类别：

This work was supported by grants from the special research project for Public Welfare Scientific Research Projects in Cereal Industry (Grant No. 201513006‐3) and Natural Science Foundation of Hubei Province (Grant No. 2014 CFB888) to conduct the research.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Abstract: Cadmium (Cd) contamination in rice grain is common worldwide. This study investigated the effect of degree of milling (DM) on the reduction of Cd in cooked rice grain and porridge (rice-to-water ratios 1:1.6 and 1:10, respectively) and Cd in vitro bioaccessibility. Cd-contaminated rice grains with DMs of 20%, 15%, and 0% were cooked and then subjected to successive digestion in a gastrointestinal environment model. Simulated-digestion juices, including saliva, gastric juice, duodenal juice, and bile juice, were used. The degree of gel...

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Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice

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