Determination of calcium, magnesium, strontium, and silicon in brines by graphite furnace atomic absorption spectrometry

Powell, Linda A.; Tease, Richard L.

doi:10.1021/ac00250a006

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1987

2009

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Cited by 15 publications

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“…An Instron texturemeter, equipped with a 2kg load cell was used to determine the maximum force required to deflect the cup-down sample 5mm, by depressing a 12 mm diameter horizontal rod against it at the rate of 1.3 cdmin. Calcium and zinc were determined by atomic absorption spectroscopy (Powell and Tease 1982).…”

Section: Methodsmentioning

confidence: 99%

STORAGE STABILITY of MINIMALLY PROCESSED FRUIT

Bolin

Huxsoll

1989

J Food Processing Preservation

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Fresh peeled and halved apricots, peaches and pears were dipped in various solutions to retard product browning and texture loss during refrigerated storage. Calcium and zinc compounds were effective in reducing enzymatic browning. the addition of an oxygen scavenger into the packaged product significantly reduced texture loss from structural polymer breakdown for apricot and peach halves but not for pear halves. Oxygen reduction in packaged pears resulted in only slightly retarded texture loss.

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Section: Methodsmentioning

confidence: 99%