Search results for "gluten-free foods"

showing 3 items of 3 documents

Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People

2018

The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid composition was determined by Gaschromatography (GC&ndash

0301 basic medicineanalytical_chemistryHealth (social science)celiacPlant ScienceRaw materiallcsh:Chemical technologyHealth Professions (miscellaneous)Microbiologyfatty acidsArticle03 medical and health sciencesPalm kernellcsh:TP1-1185GC–MSFood sciencechemistry.chemical_classification030109 nutrition & dieteticsbusiness.industryChemistryfood and beveragesFood safetyGluten-free foods030104 developmental biologyGluten freeFatty acid compositionGas chromatography–mass spectrometrybusinessFood SciencePolyunsaturated fatty acidOlive oilgluten-free foods
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Determination of trace elements in gluten-free food for celiac people by ICP-MS

2014

Abstract This paper is the first analytical approach to the study of twenty heavy metals in the gluten-free foods for celiac people. Only the ICP-MS technique was used. One of the advantages about the use of ICP-MS for this characterization is the high sensitivity that improved the limits of quantification levels for some elements that are present at low quantities in some samples. The concentration values of As, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, V and Zn in seventeen gluten-free food samples are reported. The highest arsenic and molybdenum levels were measured in Rice noodle from China (0.088 and 0.47 mg kg − 1 , respectively). The highest concentrations of some metal…

Chemistrychemistry.chemical_elementHeavy metalsContaminationReference Daily IntakeAnalytical ChemistryMetalNickelGluten-free foods Metals ICP-MS CeliacEnvironmental chemistryvisual_artvisual_art.visual_art_mediumGluten-free foodsMetalsICP-MSCeliacGluten freeInductively coupled plasma mass spectrometrySpectroscopyArsenicMicrochemical Journal
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DETERMINATION OF MACRO ELEMENTS IN GLUTEN-FREE FOOD FOR CELIAC PEOPLE BY ICP-OES

2015

This paper is the first analytical approach to the study of seven nutrients in the gluten-free foods for celiac people. The ICP-OES technique was used. One of the advantages about the use of ICP-OES for this characterization is the high selectivity and low interferences for studied elements. The concentration values of K, Li, Sr, Na, Ca, Mg and Al in seventeen gluten-free food samples are reported. Considering the average concentrations of the elements analyzed, excluding lithium, in the present study it can be concluded that they are inadequate if compared with the recommended daily intake by international organisms, providing only from 1.5 to 20% of the RDI for the essential metals. In pa…

celiacgluten-free foods nutrients metals ICP-OES celiacSettore CHIM/10 - Chimica Degli AlimentinutrientsICP-OESmetalsSettore CHIM/01 - Chimica Analiticagluten-free foods
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