2014
DOI: 10.1016/j.sab.2014.08.025
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Determination of inorganic nutrients in wheat flour by laser-induced breakdown spectroscopy and energy dispersive X-ray fluorescence spectrometry

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Cited by 57 publications
(27 citation statements)
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“…A set of soybean samples was also analyzed by inductively coupled plasma optical emission (ICP-OES) [32], while another set was analyzed using also the spiked recovery tests and results are shown in Tables 3 and 4.…”
Section: Resultsmentioning
confidence: 99%
“…A set of soybean samples was also analyzed by inductively coupled plasma optical emission (ICP-OES) [32], while another set was analyzed using also the spiked recovery tests and results are shown in Tables 3 and 4.…”
Section: Resultsmentioning
confidence: 99%
“…51 A proporção em massa de aglutinante/amostra no preparo das pastilhas pode variar entre 10 e 50%, e essa variação depende de fatores como propriedades da amostra e da resistência mecânica das pastilhas. 40 No trabalho proposto por Peruchi et al 52 os autores analisaram farinha de trigo, no entanto, as pastilhas não apresentavam boa coesão, sendo necessário o uso de um aglutinante. Os autores testaram três tipos de aglutinantes em três diferentes proporções, e os melhores resultados foram obtidos com 30% m m -1 de celulose.…”
Section: Preparo De Amostrasunclassified
“…81,132,205,[208][209][210] Nesse sentido, Ferreira et al 211 determinaram Ca em amostras de cereais matinais. Peruchi et al 52 analisaram amostras de farinhas de trigo pastilhadas para a determinação de Ca, Cu, Fe, K, Mg, Mn, P, S e Zn utilizando LIBS e espectrometria de fluorescência de raios X por energia dispersiva. Em outro estudo, Bilge et al 212 determinaram Na em biscoitos e diferentes tipos de pães.…”
Section: Alimentosunclassified
“…Laser-induced breakdown spectroscopy (LIBS) stimulated strongly growing interest in the past years due to the capability of performing rapid multielemental analyses without or with minimized sample preparation [4,5]. Thus, the analytical capabilities of LIBS were investigated for various types of food such as wheat [6,7], cereals [8,9], vegetables [10,11], milk powder [12,13], and oil [14]. The presented approaches * Corresponding author: hermann@lp3.univ-mrs.fr that aim to quantify the elemental composition can be divided into three categories: (i) measurements based on calibration with standard samples; (ii) chemometric methods; (iii) calibration-free measurements.…”
Section: Introductionmentioning
confidence: 99%