Related Experiment Video

Updated: Jan 27, 2026

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq
04:54

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Published on: March 19, 2021

5.2K

Cr(VI) and Cr(III) in milk, dairy and cereal products and dietary exposure assessment

Fanny Hernandez1, Nawel Bemrah2, Fabienne Séby3

  • 1Université Paris-Est, ANSES, Laboratory for Food Safety , Maisons-Alfort , France.

Food Additives & Contaminants. Part B, Surveillance
|April 2, 2019
PubMed

Keywords:
ChromiumCr speciationCr(III)Cr(VI)LC-ICP-MSdairy and cereal productsdietary exposuremilk

More Related Videos

Measuring Liver Mitochondrial Oxygen Consumption and Proton Leak Kinetics to Estimate Mitochondrial Respiration in Holstein Dairy Cattle08:29

Measuring Liver Mitochondrial Oxygen Consumption and Proton Leak Kinetics to Estimate Mitochondrial Respiration in Holstein Dairy Cattle

Published on: November 30, 2018

11.8K
Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach09:31

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

Published on: October 7, 2025

474

Related Concept Videos

Pneumonia III: Complications and Assessment01:30

Pneumonia III: Complications and Assessment

Pneumonia poses the potential for numerous complications that warrant consideration. These complications include the following:
822
Assessment of the Cardiovascular System III: Palpation01:27

Assessment of the Cardiovascular System III: Palpation

Palpation involves feeling the body to evaluate texture, size, consistency, and tenderness for assessing cardiovascular health. The following steps are organized in a head-to-toe order:
Jugular Venous Pressure (JVP) Measurement
Position the patient at a thirty- to forty-five-degree angle or in a semi-fowler's position. Look for the highest point of pulsation in the internal jugular vein and measure the vertical distance to the angle of Loius or sternal angle. A normal JVP is 3-4 cm above...
1.1K
Assessment of the Abdomen III: Palpation01:23

Assessment of the Abdomen III: Palpation

Palpation is a crucial tactile examination method for assessing abdominal organs and detecting conditions like tenderness, distention, masses, or fluid. It involves both light and deep palpation techniques, each serving specific diagnostic purposes. Light palpation helps identify tenderness and other surface-level indicators, while deep palpation locates and assess abdominal masses and organ boundaries. A skilled professional can gather valuable insights through palpation, including evaluating...
3.4K
Dietary Connections01:23

Dietary Connections

In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
61.6K
Angina III: Clinical Manifestations and Assessment01:29

Angina III: Clinical Manifestations and Assessment

Angina manifests as chest pain, tightness, or squeezing discomfort typically located behind the breastbone. It can radiate to the neck, jaw, shoulders, and inner aspects of the upper arms, most commonly the left arm. Patients may experience shortness of breath, fatigue, profuse sweating, dizziness, indigestion, heartburn, palpitations, anxiety, and vomiting as accompanying symptoms. This pain often lasts a few minutes and is triggered by physical exertion, emotional stress, heavy meals, or cold...
225
Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
1.6K