Fish and seafood

Marcovecchio, Jorge Eduardo; Marco, Silvia G. De; Buzzi, Natalia S.; Botté, Sandra Elizabeth; Labudía, A. C.; Colla, Noelia Soledad la; Severini, Melisa D. Fernández

doi:10.1002/9781118654316.ch27

Cited by 4 publications

(3 citation statements)

References 146 publications

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“…The control presented lower total calcium levels when compared with that reported by the Brazilian Food Composition Table (18 mg/100g) (Nepa, 2011), probably due to various factors, including the different cultivar, climatic conditions, and the flour extraction rate (Afridi et al, 2011). In certain countries, such as the United Kingdom, the fortification of ground (white) flour with calcium to restore the calcium levelof whole flour is mandatory (Marcovecchio et al, 2015). The sample preparation for analysis may also have contributed to the divergence of these values.…”

Section: Calcium Bioaccessibility Of Instant Noodles With Different Cmentioning

confidence: 99%

“…Several technological steps are involved in the manufacture of instant noodles, including mixing, cutting, pre-cooking, frying, drying, and packaging. These processing steps as well as the digestive process can lead to complex interactions between minerals and the food matrix components, with positive or negative effects on the bioavailability of nutrients (Marcovecchio et al, 2015).…”

Section: Calcium Bioaccessibility Of Instant Noodles With Different Cmentioning

confidence: 99%

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Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility

Rebellato

Tavares

Trindade

et al. 2021

RSD

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Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH. N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.

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Section: Calcium Bioaccessibility Of Instant Noodles With Different Cmentioning

confidence: 99%

Section: Calcium Bioaccessibility Of Instant Noodles With Different Cmentioning

confidence: 99%

Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility

Rebellato

Tavares

Trindade

et al. 2021

RSD

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“…The mineral content of meat is usually determined by various chemical analytical methods [ 3 ], such as atomic absorption spectrometry [ 4 ], inductively coupled plasma–optical emission spectrometry (ICP-OES), inductively coupled plasma–mass spectrometry (ICP-MS) [ 5 ], and neutron activation analysis (NAA) [ 6 ]. A few other methods, e.g., X-ray emission spectrometry, molecular light absorption spectrometry, and molecular fluorometry, are also used to analyze minerals in food and feed materials [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Predicting the Content of 20 Minerals in Beef by Different Portable Near-Infrared (NIR) Spectrometers

Patel

Toledo-Alvarado

Cecchinato

et al. 2020

Foods

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The aim of this study was to test the predictability of a detailed mineral profile of beef using different portable near-infrared spectrometers (NIRS). These devices are rapid, chemical waste-free, cheap, nondestructive tools that can be used directly on the meat surface in the work environment without the need to take samples. We compared a transportable Visible-NIRS (weight 5.6 kg; wavelength 350–1830 nm), a portable NIRS (2.0 kg; 950–1650 nm), and a hand-held Micro-NIRS (0.06 kg; 905–1649 nm) to predict the contents of 20 minerals (measured by ICP-OES) in 178 beef samples (Longissimus thoracis muscle) using different mathematical pretreatments of the spectra and partial least square regressions. The externally validated results show that Fe, P, Mg, S, Na, and Pb have some potential for prediction with all instruments (R2VAL: 0.40–0.83). Overall, the prediction performances of the three instruments were similar, although the smallest (Micro-NIRS) exhibited certain advantages.

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REFRIGERATION AND FREEZING TECHNOLOGY | Applications

Lovatt

2014

Encyclopedia of Meat Sciences

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Fish and seafood

Cited by 4 publications

References 146 publications

Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility

Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility

Predicting the Content of 20 Minerals in Beef by Different Portable Near-Infrared (NIR) Spectrometers

REFRIGERATION AND FREEZING TECHNOLOGY | Applications

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