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The chromium content in the products of some vegetables

, : The chromium content in the products of some vegetables. Agrochimica 39(5/6): 260-266

Data on the Cr content of 28 vegetable species sampled in 1990-1992 are tabulated.

Accession: 002980312

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Related references

Marzec, Z.B.linski, R., 1984: Study on some trace elements content in home food products. IV. Chromium, nickel, and selenium content in vegetables and fruits. Bromatologia i chemia toksykologiczna7(1): 91-94

Yurchenko, V.I.; Shakhova, L.D.; Orlova, G.V., 1967: The effect of refuse from a chromium compound plant on the chromium content of some food products. Alma Ata : 54-55

Kamburova, M., 1997: Determination of chromium with nitroblau tetrazolium chloride in the products of some vegetables. Acta Horticulturae 462: 523-528

Berkh, M.; Levianto, S.; Belakovskaia, I., 1975: Polarographic method of determing chromium content in canned vegetables. Konservnaia i ovoshchesushil'naia promyshlennost': 3 41-43

Anonymous, 1943: Studies on fruit and vegetable products III Ascorbic acid content of some fruits, vegetables and their products

Siddappa, G.S., 1943: Studies on fruit and vegetable products. DDL Ascorbic acid (vitamin C) content of some fruits, vegetables and their products. Most of the data, obtained at the Government Fruit Experiment Station, Quetta, refer to tomato juice. Of the vegetables tested green chilli (Capsicum acuminata) and karela (Momordica charantia) scored the highest figures for vitamin C content with...

Siddappa, G.S., 1943: Studies on fruit and vegetable products. 3. Ascorbic acid (vitamin-C) content of some fruits, vegetables and their products. Ascorbic acid was estimated by indophenol titration in 5 fruits and 6 vegetables of known origin and history. Values are given in mg. per 100 g. material. Among fruits, lime had the highest value of 43.87, while other values ranged from 3.37 for a...

Alegria, A.; Barbera, R.; Farre, R.; Lagarda, M.J., 1990: Lead, cadmium and chromium content of edible vegetables grown in three different agricultural areas. Facial eczema is a hepatogenous photosensitivity mycotoxicosis resulting from sporidesmin ingestion. The morphological characters of toxigenic strains of P. chartarum are reported and the effect of temperature on growth and mycotoxin production ar...

Lendinez, E.; Lorenzo, M.L.; Cabrera, C.; López, M.C., 2001: Chromium in basic foods of the Spanish diet: seafood, cereals, vegetables, olive oils and dairy products. In the present study, graphite furnace atomic absorption spectrometry (GFAAS) was used to determine the content of total chromium in some basic foods of the Spanish diet. The seafood samples, vegetables and olive oils were mineralized previously w...

Marzec, Z.; Bulinski, R., 1985: Contents of some trace elements in Polish food products. 5. Chromium, nickel and selenium in processed vegetables and fruits. Ten samples of 16 processed vegetables and of 15 types of fruit preserves from 4 Polish factories produced between autumn 1981 and spring 1982 were analysed. The contents of chromium, nickel and selenium were estimated by atomic absorption spectro...