Concentrations of macro and microelement in Brazilian white cheeses: Evaluating sample preparation procedures and estimation of dietary intake-Reference-Cited by-同舟云学术

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Concentrations of macro and microelement in Brazilian white cheeses: Evaluating sample preparation procedures and estimation of dietary intake

Published:2023-10 Issue: Volume:123 Page:105608
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

dos Santos Allana S.,Strauch Pietra,Korn Maria Graças A.,Santana Rodolfo M.M.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado da Bahia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES;Andrade;J. Food Compos. Anal.,2022

2. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production;Andrade;Food Res. Int.,2019

3. Buffalo Milk Cheese;Arora,2017

4. Multivariate optimization of conditions for digestion of wet feeds for dogs and cats using a closed digester block and multielement determination by ICP-OES;Ávila;J. AOAC Int.,2017

5. Investigation of macro, micro and toxic element concentrations of milk and fermented milks products by using an inductively coupled plasma optical emission spectrometer, to improve food safety in Turkey;Bakircioglu;Microchem. J.,2018

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