Título:	Determination of Ca in breakfast cereals by laser induced breakdown spectroscopy.
Autor:	FERREIRA, E. C. MENEZES, E. A. MATOS, W. O. MILORI, D. M. B. P. NOGUEIRA, A. R. de A. MARTIN NETO, L.
Afiliación:	EDILENE C. FERREIRA, CNPDIA; EVELINE A. MENEZES, UFSCar/SÃO CARLOS, SP; WLADIANA O. MATOS, UFCe/Fortaleza; DEBORA MARCONDES BASTOS P MILORI, CNPDIA; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; LADISLAU MARTIN NETO, CNPDIA.
Año:	2010
Referencia:	Food Control, v. 21, p. 1327-1330, 2010.
Descripción:	A method using Laser Induced Breakdown Spectroscopy (LIBS) for calcium (Ca) determination in breakfast cereals was evaluated. To perform the calibration curve, seven commercial cereals containing Ca in a range of 16.00?3734 mg kg1 were considered. The Ca amounts provided by the manufacturers were evaluated by using inductively coupled plasma optical emission spectrometry (ICP OES). The precision of the LIBS measurements was of 8% and the accuracy, observed by using a corn bran standard reference material was higher than 99%. The method was successfully applied to predict the Ca concentration in a set of commercial samples dispensing the sample pre-treatment, with the potential to be used in production. lines.
Palabras clave:	Laser Induced Breakdown Spectroscopy Breakfast cereal Ca
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPPSE)