Optimized Eco-friendly Sample Preparation Methods for Determining Major and Minor Elements in Cheeses by ICP OES-Reference-Cited by-同舟云学术

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Optimized Eco-friendly Sample Preparation Methods for Determining Major and Minor Elements in Cheeses by ICP OES

Published:2024-06-28 Issue: Volume: Page:
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Melo Mariana Martins,Ferreira Fernanda Nunes,Luna Aderval S.,Langone Marta Antunes Pereira,de Gois Jefferson Santos

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Universidade do Estado do Rio de Janeiro

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12161-024-02648-z.pdf

Reference36 articles.

1. Aly MM, Al-Seeni MN, Qusti SY, El-Sawi NM (2010) Mineral content and microbiological examination of some white cheese in Jeddah, Saudi Arabia during summer 2008. Food Chem Toxicol 48:3031–3034. https://doi.org/10.1016/j.fct.2010.05.016

2. AOAC (2015) Official method: heavy metals in food. J AOAC Int 96:704. https://doi.org/10.5740/jaoac.int.2012.007

3. AOAC (2023) Official method 991.25 - calcium, magnesium, and phosphorus in cheese: atomic absorption spectrophotometric and colorimetric methods. In: Latimer GW (ed) Official methods of analysis of AOAC international, 22nd edn. New York, pp C33–89. https://doi.org/10.1093/9780197610145.003.3174

4. Bakircioglu D, Kurtulus YB, Ucar G (2011) Determination of some traces metal levels in cheese samples packaged in plastic and tin containers by ICP-OES after dry, wet and microwave digestion. Food Chem Toxicol 49:202–207. https://doi.org/10.1016/j.fct.2010.10.017

5. Barone G, Dambrosio A, Storelli A, Busco A, Ioannac F, Quagli NC, Giacominelli-Stufflerd R, Storelli MM (2018) Traditional Italian cheeses: trace element levels and estimation of dietary intake. J Food Compos Anal 66:205–211. https://doi.org/10.1016/j.jfca.2017.12.025

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