01639naa a2200337 a 450000100080000000500110000800800410001902400540006010000250011424501370013926000090027652006440028565000230092965300210095265300220097365300230099565300180101865300120103670000150104870000170106370000170108070000210109770000190111870000170113770000210115470000200117570000210119570000150121670000160123177300540124720889902022-05-16       2018    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.envres.2018.02.0132DOI1 aFOGACA, F. H. dos S.  aPolycyclic aromatic hydrocarbons bioaccessibility in seafoodbCulinary practices effects on dietary exposure.h[electronic resource]  c2018  aThis work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 μg kg-1, with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene).  ain vitro digestion  aBioaccessibility  aBioacessibilidade  aDigestão in vitro  aFrutos do mar  aSeafood1 aSOARES, C.1 aOLIVEIRA, M.1 aALVES, R. N.1 aMAULVAULT, A. L.1 aBARBOSA, V. L.1 aANACLETO, P.1 aMAGALHAES, J. A.1 aBANDARRA, N. M.1 aRAMALHOSA, M. J.1 aMORAIS, S.1 aMARQUES, A.  tEnvironmental Researchgv. 164, p. 165-172, 2018.