Bromate determination by X-Ray fluorescence (XRF) to identify pre-baking potassium bromate addition in bread

International Journal of Food Properties

Volumn 13, Issue 1, 2010, Pages 167-175

  Perez, Roberto Daniel ^a,b,c   Leon, Alberto Edel ^a,b,c  

^a Buenos Aires ^*  (Argentina)

^b Centro de Excelencia en Productos y Procesos de Cordoba   (Argentina)

^c UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Bread; Bromate; Flour; Toxicity; Wavelength dispersive x ray fluorescence

Indexed keywords

ARGENTINA; BROMATE; EXCELLENT PERFORMANCE; HIGH SENSITIVITY; LOW DETECTION LIMIT; POTASSIUM BROMATE; SAMPLE PREPARATION PROCEDURE; SOLID SAMPLES; WAVELENGTH-DISPERSIVE X-RAY FLUORESCENCES; X RAY FLUORESCENCE;

POTASSIUM; TOXICITY;

FLUORESCENCE;

EID: 75449095652     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802256636     Document Type: Article

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