Publication
Contribution of different vegetable types to exogenous nitrate and nitrite exposure
| dc.contributor.author | Correia, Manuela | |
| dc.contributor.author | Barroso, Ângela | |
| dc.contributor.author | Barroso, M. Fátima | |
| dc.contributor.author | Soares, Débora | |
| dc.contributor.author | Oliveira, M. Beatriz P. P. | |
| dc.contributor.author | Delerue-Matos, Cristina | |
| dc.date.accessioned | 2013-11-29T16:34:54Z | |
| dc.date.available | 2013-11-29T16:34:54Z | |
| dc.date.issued | 2010 | |
| dc.description.abstract | This study reports the levels of nitrate and nitrite of 34 vegetable samples, including different varieties of cabbage, lettuce, spinaches, parsley and turnips, collected in several locations of an intensive agricultural area (Modivas, Vila do Conde, northern Portugal). Nitrate levels ranged between 54 and 2440 mg NO-3 kg-1, while nitrite levels ranged between 1.1 and 57 mg NO-2 kg-1. The maximum residue levels established for nitrate in spinach and lettuce samples were not exceeded. Nitrate and nitrite levels reported in the literature for the same type of samples are reviewed, as well as the contribution of vegetables to nitrate and nitrite dietary exposure of populations. | por |
| dc.identifier.doi | 10.101/j.foodchem.2009.11.030 | pt_PT |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/10400.22/3054 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.relation.ispartofseries | Food Chemistry; Vol. 120, Issue 4 | |
| dc.relation.publisherversion | http://www.sciencedirect.com/science/article/pii/S0308814609013405# | por |
| dc.subject | Nitrate | por |
| dc.subject | Nitrite | por |
| dc.subject | Vegetables | por |
| dc.subject | Dietary exposure | por |
| dc.title | Contribution of different vegetable types to exogenous nitrate and nitrite exposure | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 966 | por |
| oaire.citation.issue | Issue 4 | |
| oaire.citation.startPage | 960 | por |
| oaire.citation.title | Food Chemistry | por |
| oaire.citation.volume | Vol. 120 | por |
| person.familyName | de Sá Barroso | |
| person.familyName | Delerue-Matos | |
| person.givenName | Maria de Fátima | |
| person.givenName | Cristina | |
| person.identifier.ciencia-id | AF16-22E5-5EBD | |
| person.identifier.ciencia-id | 9A1A-43FB-5C27 | |
| person.identifier.orcid | 0000-0001-9011-5992 | |
| person.identifier.orcid | 0000-0002-3924-776X | |
| person.identifier.rid | D-4990-2013 | |
| person.identifier.scopus-author-id | 25631648000 | |
| person.identifier.scopus-author-id | 6603741848 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | 3d701c85-4580-4614-be6d-5a1abc8cf729 | |
| relation.isAuthorOfPublication | 09f6a7bd-2f15-42b0-adc5-04bd22210519 | |
| relation.isAuthorOfPublication.latestForDiscovery | 3d701c85-4580-4614-be6d-5a1abc8cf729 |