TY  - JOUR
A1  - Hackethal, Christin
A1  - Kopp, Johannes Florian
A1  - Sarvan, Irmela
A1  - Schwerdtle, Tanja
A1  - Lindtner, Oliver
T1  - Total arsenic and water-soluble arsenic species in foods of the first German total diet study (BfR MEAL Study)
JF  - Food chemistry
N2  - Arsenic can occur in foods as inorganic and organic forms. Inorganic arsenic is more toxic than most watersoluble organic arsenic compounds such as arsenobetaine, which is presumed to be harmless for humans. Within the first German total diet study, total arsenic, inorganic arsenic, arsenobetaine, dimethylarsinic acid and monomethylarsonic acid were analyzed in various foods. Highest levels of total arsenic were found in fish, fish products and seafood (mean: 1.43 mg kg(-1); n = 39; min-max: 0.01-6.15 mg kg(-1)), with arsenobetaine confirmed as the predominant arsenic species (1.233 mg kg 1; n = 39; min-max: 0.01-6.23 mg kg (1)). In contrast, inorganic arsenic was determined as prevalent arsenic species in terrestrial foods (0.02 mg kg (1); n = 38; min-max: 0-0.11 mg kg (1)). However, the toxicity of arsenic species varies and measurements are necessary to gain information about the composition and changes of arsenic species in foods due to household processing of foods.
KW  - Occurrence data
KW  - Food
KW  - Total arsenic
KW  - Arsenic speciation
KW  - Inductively
KW  - coupled plasma mass spectrometry
Y1  - 2021
U6  - https://doi.org/10.1016/j.foodchem.2020.128913
SN  - 0308-8146
SN  - 1873-7072
VL  - 346
PB  - Elsevier
CY  - Amsterdam [u.a.]
ER  - 
TY  - BOOK
T1  - Küche und Kultur in der Slavia : eigenes und Fremdes im ausgehenden 20. Jahrhundert
T1  - Slavic kitchen and culture : self and other at the end of the 20th century
N2  - Der vorliegende Band vereint thematisch auf das Essen bezogene Beiträge aus der slavistischen Literatur- und Kulturwissenschaft. Er zeigt das seit einigen Jahren artikulierte Interesse an dem Thema ohne dieses gleich zu einem „culinary turn“ stilisieren zu wollen. Das Essen ist – analysiert man die Präsenz des Themas in Literatur, Film und anderen Medien der Hochkultur – ein Bereich, in und mit dem allgemeinere kulturelle und soziale Prozesse besonders anschaulich gezeigt werden können.
N2  - This volume contains different contributions from Slavic literary and cultural studies dealing with cuisine. It shows the growing interest in that topic without stylising it as a "culinary turn". Food is - if one analyses the presence of this topic in literature, film and other media - a field that shows common cultural and social processes in a very vivid way.
KW  - Küche
KW  - Küchenkultur
KW  - Essen
KW  - Kulturwissenschaft
KW  - Slavia
KW  - Kitchen
KW  - Kitchen Culture
KW  - Food
KW  - Cultural Science
KW  - Slavic countries
Y1  - 2014
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus-71290
SN  - 978-3-86956-299-5
PB  - Universitätsverlag Potsdam
CY  - Potsdam
ER  -