title: The effect of storage of canned vegetables on concentration of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni.
abstract: The increase in the concentration of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 year's time of strongly corrosive acidic vegetables (pickles) and weakly corrosive vegetables (peas, green beans, haricot beans, mushrooms) has been determined. The results show a considerable increase in Fe, Cu, Pb and Sn content with time, particularly for pickles, while the change in Al, Cd, Zn and Ni content was rather negligible.
authors.affiliation: Laboratory of Organic Chemical Technology, Aristotle University of Thessaloniki, Greece.
authors.forename: I
authors.initials: I
authors.lastname: Arvanitoyannis
mesh_terms: D000535:Aluminum / Q000032:analysis; D002104:Cadmium / Q000032:analysis; D003300:Copper / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation; D007501:Iron / Q000032:analysis; D007854:Lead / Q000032:analysis; D008670:Metals / Q000032:analysis*; D009532:Nickel / Q000032:analysis; D014001:Tin / Q000032:analysis; D014675:Vegetables / Q000032:analysis*; D015032:Zinc / Q000032:analysis
chemical_list: D008670:Metals; D002104:Cadmium; D007854:Lead; D014001:Tin; D003300:Copper; D009532:Nickel; D000535:Aluminum; D007501:Iron; D015032:Zinc