Optimization and Validation of a Simple Method for Mineral Potential Evaluation in Citrus Residue

Author:

Silva Joyce Grazielle Siqueira,Orlando Eduardo Adilson,Rebellato Ana Paula,Pallone Juliana Azevedo Lima

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Reference37 articles.

1. Alonso GJI, Marchante-Gayón JM, Moldovan M (2015) New developments in food analysis by ICP-MS. In: GUARDIA M, GARRIGUES S (eds) Handbook of mineral elements in food. Wiley, United Kingdom, pp. 239–262

2. AOAC (2002) Association of official analytical chemists International. AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. http://www.aoac.org/imis15prod/AOAC_Docs/StandardsDevelopment/SLV_Guidelines_Dietary_Supplements.pdf . Accessed 07 March 2016

3. Barros HR, Ferreira TA, Genovese MI (2012) Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chem 134:1892–1898. doi: 10.1016/j.foodchem.2012.03.090

4. Boen TR, Pallone JAL (2009) Folic acid, iron, and zinc contents in chosen food products prepared with fortified flours. Cereal Chem 86:695–700

5. Bożym M, Florczak I, Zdanowska P, Wojdalski J, Klimkiewicz M (2015) An analysis of metal concentrations in food wastes for biogas production. Renew Energy 77:467–472. doi: 10.1016/j.renene.2014.11.010

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