2017
DOI: 10.1590/1678-457x.01017
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: A 3 2 factorial design was employed to develop an in vitro digestion method for estimation of Fe bioaccessible fractions in cooked chicken meat. The effects of sample size and the in vitro bioaccessible fractions of this essential element were evaluated. A sample preparation method employing a microwave assisted digestion with dilute nitric acid was used prior to total Fe determination. For the bioacessibility studies, the optimized procedure employed 7.5 g of sample and 6% w/v of an acid pepsin solution. This… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
2
0

Year Published

2020
2020
2020
2020

Publication Types

Select...
4

Relationship

1
3

Authors

Journals

citations
Cited by 4 publications
(2 citation statements)
references
References 18 publications
0
2
0
Order By: Relevance
“…The bioaccessible fractions of the analytes were determined based on the method from Campos et al [29]. For this, 100 mg of SD samples were mixed with 3.50 mL of 0.01 mol L -1 HCl solution.…”
Section: Methods 2: Procedures For In Vitro Gastrointestinal Digestionmentioning
confidence: 99%
See 1 more Smart Citation
“…The bioaccessible fractions of the analytes were determined based on the method from Campos et al [29]. For this, 100 mg of SD samples were mixed with 3.50 mL of 0.01 mol L -1 HCl solution.…”
Section: Methods 2: Procedures For In Vitro Gastrointestinal Digestionmentioning
confidence: 99%
“…The investigated samples presented particles (rounded and cylindrical) with characteristic of biological origin, which include pollen, spores, bacteria and viruses [29]. Rough and schistose particles are irregularly shaped groups and were observed as individual particles or as small particles nucleated onto larger particles forming agglomerates.…”
Section: Scanning Electron Microscopy (Sem) and Energy Scattering X-rmentioning
confidence: 99%