Determination of mercury in fish sauces using diffusive gradients in thin films technique

Pavel Divis; Marek Reichstädter; Martine Leermakers; Aneta Habartová; Yue Gao

Determination of mercury in fish sauces using diffusive gradients in thin films technique

Pavel Divis, Marek Reichstädter, Martine Leermakers, Aneta Habartová, Yue Gao

Research output: Unpublished contribution to conference › Poster

Abstract

Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to control quality and safety of this products in terms of the contents of contaminants. In this work method for determination of total dissolved mercury in fish sauces, based on application of diffusive gradients in thin films technique (DGT) with sorption gel containing Purolite S924 resin, was validated.

Original language	English
Pages	2.2.10
Number of pages	1
Publication status	Published - 18 Sep 2019
Event	2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health - Seville, Seville, Spain Duration: 17 Sep 2019 → 19 Sep 2019

Conference

Conference	2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health
Country/Territory	Spain
City	Seville
Period	17/09/19 → 19/09/19

Cite this

@conference{109b74c3fa21451bb7448500822a924c,

title = "Determination of mercury in fish sauces using diffusive gradients in thin films technique",

abstract = "Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to control quality and safety of this products in terms of the contents of contaminants. In this work method for determination of total dissolved mercury in fish sauces, based on application of diffusive gradients in thin films technique (DGT) with sorption gel containing Purolite S924 resin, was validated. ",

author = "Pavel Divis and Marek Reichst{\"a}dter and Martine Leermakers and Aneta Habartov{\'a} and Yue Gao",

year = "2019",

month = sep,

day = "18",

language = "English",

pages = "2.2.10",

note = "2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health ; Conference date: 17-09-2019 Through 19-09-2019",

}

Determination of mercury in fish sauces using diffusive gradients in thin films technique. / Divis, Pavel; Reichstädter, Marek; Leermakers, Martine; Habartová, Aneta; Gao, Yue.

2019. 2.2.10 Poster session presented at 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, Seville, Spain.

Research output: Unpublished contribution to conference › Poster

TY - CONF

T1 - Determination of mercury in fish sauces using diffusive gradients in thin films technique

AU - Divis, Pavel

AU - Reichstädter, Marek

AU - Leermakers, Martine

AU - Habartová, Aneta

AU - Gao, Yue

PY - 2019/9/18

Y1 - 2019/9/18

N2 - Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to control quality and safety of this products in terms of the contents of contaminants. In this work method for determination of total dissolved mercury in fish sauces, based on application of diffusive gradients in thin films technique (DGT) with sorption gel containing Purolite S924 resin, was validated.

AB - Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to control quality and safety of this products in terms of the contents of contaminants. In this work method for determination of total dissolved mercury in fish sauces, based on application of diffusive gradients in thin films technique (DGT) with sorption gel containing Purolite S924 resin, was validated.

UR - https://www.elsevier.com/events/conferences/food-chemistry-conference

M3 - Poster

SP - 2.2.10

T2 - 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health

Y2 - 17 September 2019 through 19 September 2019

ER -

Determination of mercury in fish sauces using diffusive gradients in thin films technique

Abstract

Conference

Other files and links

Fingerprint

Cite this