Br concentration as an indication of pre-baking bromation of bread products
作者:
William C. Cunningham,
Charles R. Warner,
期刊:
Food Additives & Contaminants
(Taylor Available online 2000)
卷期:
Volume 17,
issue 2
页码: 143-148
ISSN:0265-203X
年代: 2000
DOI:10.1080/026520300283496
出版商: Taylor & Francis Group
关键词: Bromine;Bromate;Bromide;Bread;Products;Inaa;Hplc
数据来源: Taylor
摘要:
Br concentration in bread for baked bread products was shown to be linearly proportional to the amount of Br added per kg of flour used to make the product. Br concentration in bread can be used to help identify those bread products with the greatest likelihood of containing bromate residues. Instrumental neutron activation analysis was used to determine Br in test portions of bread products from commercial bakeries, homemade bread, flour, and unbaked dough. High performance liquid chromatography was used to determine the bromate residue in selected test portions.
点击下载:
PDF (201KB)
返 回