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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor ALVARENGA,Flávia Barbosa Magalhães (1) CAMPOS,Náira da Silva (1) LOURDES,Ângela Maria Ferreira de Oliveira (1) OLIVEIRA,Marcone Augusto Leal de (1) SABARENSE,Céphora Maria (1) SOUSA,Rafael Arromba de (1) Mais... Palavra-chave Chicken meat (1) Factorial design (1) Flame Atomic Absorption Spectrometry (1) Iron bioaccessibility (1) Microwave assisted digestion (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2018 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat Ciênc. Tecnol. Aliment. CAMPOS,Náira da Silva; LOURDES,Ângela Maria Ferreira de Oliveira; ALVARENGA,Flávia Barbosa Magalhães; SABARENSE,Céphora Maria; OLIVEIRA,Marcone Augusto Leal de; SOUSA,Rafael Arromba de. Abstract A 32 factorial design was employed to develop an in vitro digestion method for estimation of Fe bioaccessible fractions in cooked chicken meat. The effects of sample size and the in vitro bioaccessible fractions of this essential element were evaluated. A sample preparation method employing a microwave assisted digestion with dilute nitric acid was used prior to total Fe determination. For the bioacessibility studies, the optimized procedure employed 7.5 g of sample and 6% w/v of an acid pepsin solution. This procedure was applied to two kinds of chicken meat samples: breast and liver. Flame Atomic Absorption Spectrometry was used to determine total and bioaccessible (chyme or soluble portion) levels of iron in the samples. With respect to total... Tipo: Info:eu-repo/semantics/article Palavras-chave: Iron bioaccessibility; Factorial design; Chicken meat; Microwave assisted digestion; Flame Atomic Absorption Spectrometry. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100157 Registros recuperados: 1 Primeira ... 1 ... Última

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