Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES

被引：72

作者：

Lante, A ^{[1
]}

Lomolino, G ^{[1
]}

Cagnin, M ^{[1
]}

Spettoli, P ^{[1
]}

机构：

[1] Univ Padua, Dipartimento Biotecnol Agrarie, I-35020 Legnaro, Italy

来源：

FOOD CONTROL | 2006年 / 17卷 / 03期

关键词：

characterization; Crescenza; Squacquerone; fresh cheese; mineral content; ICP-OES;

D O I：

10.1016/j.foodcont.2004.10.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A speciation method by ICP-OES was developed to study the mineral profile of Crescenza and Squacquerone cheeses, together with the corresponding milk. The research and the quantitative estimate of macro- and microelements indicate that Crescenza and Squacquerone show a low content of Na compared to other cheeses or foods and an optimum ratio Ca/P. Hence, the use of a reliable analytical technique maybe ultimate not only to quantify the food composition but also for a best rationalisation of food productive process with a consequent valorisation and survival of typical products. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：229 / 233

页数：5

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