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| Registros recuperados : 166 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
04/09/2017 |
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Data da última atualização: |
14/11/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
BRITO, A. L. B. de; OLIVEIRA, A. F. de; NOGUEIRA, A. R. de A.; PESSOA, A. G. G.; PONTES, L. de F. B. L. de. |
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Afiliação: |
Anna Luíza Bizerra de Brito, UFPB; Aline Fernandes de Oliveira, UFSCar; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; Amália Geiza Gama Pessoa, UFBA; Liliana de Fatima Bezerra Lira de Pontes, UFPB. |
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Título: |
Determination of inorganic constituents and physicochemical characterization of functional flour samples. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Microchemical Journal, v. 132, p. 112-118, 2017. |
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DOI: |
https://doi.org/10.1016/j.microc.2017.01.017 |
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Idioma: |
Inglês |
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Conteúdo: |
The increased consumption of foods with functional properties without the health surveillance agency approval of the label has led to public concern, becoming necessary to monitor the quality of this product type to ensure the benefit of its consumption. In this work 60 functional flours of 20 different types were evaluated using spectroanalytical techniques to determine macronutrients, micronutrients, and non-essential elements. Additionally, analysis of crude protein determination was performed. Greater concentrations of macronutrients (K N P N Ca N Mg) ranging from 746.4 up to 30,328 mg kg−1 were observed. Micronutrients (in descending order for Fe, Al, Mn, Cu, Mo, and Cr) concentrations ranged from 0.03 up to 160.1 mg kg−1 . Otherwise, the non-essential elements, As, Cd, and Pb detected in some of the evaluated flours met legal requirements. Principal Component Analysis (PCA) was applied to evaluate the significance of the variables (elements). |
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Palavras-Chave: |
Functional flour; Macro and micronutrients; Spectroanalytical techniques. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 01712naa a2200217 a 4500
001 2074921
005 2017-11-14
008 2017 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.microc.2017.01.017$2DOI
100 1 $aBRITO, A. L. B. de
245 $aDetermination of inorganic constituents and physicochemical characterization of functional flour samples.$h[electronic resource]
260 $c2017
520 $aThe increased consumption of foods with functional properties without the health surveillance agency approval of the label has led to public concern, becoming necessary to monitor the quality of this product type to ensure the benefit of its consumption. In this work 60 functional flours of 20 different types were evaluated using spectroanalytical techniques to determine macronutrients, micronutrients, and non-essential elements. Additionally, analysis of crude protein determination was performed. Greater concentrations of macronutrients (K N P N Ca N Mg) ranging from 746.4 up to 30,328 mg kg−1 were observed. Micronutrients (in descending order for Fe, Al, Mn, Cu, Mo, and Cr) concentrations ranged from 0.03 up to 160.1 mg kg−1 . Otherwise, the non-essential elements, As, Cd, and Pb detected in some of the evaluated flours met legal requirements. Principal Component Analysis (PCA) was applied to evaluate the significance of the variables (elements).
653 $aFunctional flour
653 $aMacro and micronutrients
653 $aSpectroanalytical techniques
700 1 $aOLIVEIRA, A. F. de
700 1 $aNOGUEIRA, A. R. de A.
700 1 $aPESSOA, A. G. G.
700 1 $aPONTES, L. de F. B. L. de
773 $tMicrochemical Journal$gv. 132, p. 112-118, 2017.
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Embrapa Pecuária Sudeste (CPPSE) |
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