Nitrogen contents in food: A comparison between the Kjeldahl and Hach methods

Anales des la Asociacion Quimica Argentina

Volumn 92, Issue 4-6, 2004, Pages 99-108

  Rossi, A M ^a   Villarreal, M ^b   Juarez M D ^a   Samman N C ^a  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^b UNIVERSIDAD NACIONAL DE SANTIAGO DEL ESTERO   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33751280143     PISSN: 03650375     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. Hach, C.C.; Brayton, S.V.; Kopelove, A.B., J. Agric. Food Chem., 1985, 33, 1117-1123.
2. Greenfield, H.; Southgate, D.A.T., Food Composition Data. Production, Management and Use. Chapman and Hall, London, 1994, Chap.1, pp.1-3.
3. Peterkin, B.B., Food Composition-A Key to Dietary Appraisal and Improvement in the United States. Rand WM et al. Editors. Food Composition Data: A User's Perspective. The United Nation's University; 1987, Chap. 7, pp.72.
4. Official Methods of Analysis of AOAC International, Arlington, VA, 1995, 16th Ed.
5. Kjeldahl, J.A., Anal. Chem. 1883, 22, 366-382.
6. Osborn, R.A.; Wilkie, J.B., J. Assoc. Off. Agric. Chem., 1935, 18, 604-609.
7. Bradstreet, R.B., The Kjeldahl Method for Organic Nitrogen. Academic Press, New York, 1965, pp.39-88.
8. Miller, G.L.; Miller, E.E., Anal. Chem. 1948, 20, 481-488.
9. Florence, E.; Millier, D.F., Analyst, 1979, 104, 378-381.
10. Fukumoto, H.E.; Chang, C.W., J. Assoc. Off. Anal. Chem., 1982, 65, 1076-1079.
11. Wall, L.L.; Gehrke, C.W., J. Assoc. Off. Anal. Chem., 1975, 58, 1221-1226.
12. Hach, C.C.; Bodwen, B.K.; Kopelove, A.B.; Brayton, S.V., J. Assoc. Anal. Chem., 1987, 70(5), 783-787.
13. Bellomonte, G.; Constantini, A.; Giammarioli, J., J. Assoc. Off. Anal. Chem., 1987, 70(2), 227-229.
14. Wiles, P.G.; Gray, I.K.; Kissling, R.C., J. AOAC Int., 1998, 81, 620-632.
15. McGill, D.L, J. Assoc. Off. Anal. Chem., 1981, 64(1), 29-31.
16. King-Brink, M.; Sebranek, J.G., AOAC Int., 1993, 76(4), 787-793.
17. Suhre, F.B.; Corrao, P.A.; Glover, A.; Malanoski, A.J., J. Assoc. Off. Anal. Chem., 1982, 65 (6), 1339-1345.
18. Sweeney, R.A., J. Assoc. Off. Anal. Chem., 1989, 72(5), 770-774.
19. Jung, S.; Rickert, D.A.; Deak, N.A.; Aldin, E.D.; Recknor, J.; Johnson, L.A.; Murphy, P.A., JAOCS, 2003, 80, 1169-1173.
20. LATINFOODS DATA BASE, (www.rlc.fao.org/bases/alimento).
21. CTPD workshop on "Producción y Manejo de Datos de Composición Química de Alimentos en Nutrición" Preliminary report, FAO, Universidad de Chile, LATINFOODS, 1995, Santiago, Chile, pp. 41-42.
22. AOAC International, Official Methods of Analysis, Arlington, VA, 1995, 16th Ed. Method 925.10.
23. Watkins, K.L.; Veum, T.L.; Krause, G.F., J. Assoc. Off. Anal. Chem. 1987, 70, 410-412.