Determination of sodium, potassium, calcium, magnesium, zinc and iron in emulsified chocolate samples by flame atomic absorption spectrometry

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1189-1193

  Ieggli, C V S ^a   Bohrer, D ^a   do Nascimento, P C ^a   de Carvalho, L M ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Chocolate; Emulsion; Flame atomic absorption spectrometry

Indexed keywords

CHOCOLATE; CONVENTIONAL METHODS; ESSENTIAL METALS; EXTERNAL PHASE; FLAME ATOMIC ABSORPTION SPECTROMETRY; INTERNAL PHASE; MAGNETIC STIRRING; OIL-IN-WATER; PHASE INVERSION; SAMPLE MANIPULATION; SAMPLE PRETREATMENT; STANDARD REFERENCE MATERIAL; TRITON X-100; TWEEN 80; WATER-TO-OIL RATIOS;

ATOMIC ABSORPTION SPECTROMETRY; ATOMS; EMULSIFICATION; MAGNESIUM; OPTIMIZATION; POTASSIUM; SODIUM; SURFACE ACTIVE AGENTS; WATER ABSORPTION; ZINC;

ABSORPTION SPECTROSCOPY;

IRON; MAGNESIUM; METAL; OIL; POLYSORBATE 80; POTASSIUM; REAGENT; SODIUM; STEARIC ACID; STEARIC ACID OCTYL ESTER; SURFACTANT; TRITON X 100; UNCLASSIFIED DRUG; WATER; ZINC;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CACAO; CALIBRATION; CONTROLLED STUDY; ECONOMIC ASPECT; EMULSION; MAGNETISM; METHODOLOGY; REPRODUCIBILITY; STANDARD; VALIDATION STUDY;

EID: 77956612120     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.043     Document Type: Article

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