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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/75940
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dc.contributor.authorCoffacci, Lidiane-
dc.contributor.authorCodognoto, Lucia-
dc.contributor.authorFleuri, Luciana F.-
dc.contributor.authorLima, Giuseppina P.P.-
dc.contributor.authorPedrosa, Valber A.-
dc.date.accessioned2014-05-27T11:29:55Z-
dc.date.accessioned2016-10-25T18:51:05Z-
dc.date.available2014-05-27T11:29:55Z-
dc.date.available2016-10-25T18:51:05Z-
dc.date.issued2013-07-10-
dc.identifierhttp://dx.doi.org/10.1007/s12161-012-9518-z-
dc.identifier.citationFood Analytical Methods, v. 6, n. 4, p. 1122-1127, 2013.-
dc.identifier.issn1936-9751-
dc.identifier.issn1936-976X-
dc.identifier.urihttp://hdl.handle.net/11449/75940-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/75940-
dc.description.abstractVegetables were analyzed for total N-nitrosamines (NAs) and the influence of disinfection processes was assessed. Differences in NAs found in cabbage, spinach, and broccoli were determined by square wave voltammetry using a boron-doped diamond electrode. Analysis of samples showed that all samples contained detectable levels of NAs but the results indicated that organic contained less than conventionally grown products. The sum of the total NAs was higher in the cabbage samples, ranging between 2.8-3.1 ppb and lower in broccoli samples at 0.2-1.1 ppb. The method described is simple, rapid, selective, and sensitive. The results suggested that the disinfection process affects the level of NAs, in this manner affecting the level of human exposure to NAs. © 2012 Springer Science+Business Media New York.en
dc.format.extent1122-1127-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectElectrochemistry-
dc.subjectNitroso compounds-
dc.subjectOrganic food-
dc.subjectBoron-doped diamond electrodes-
dc.subjectDiamond electrode-
dc.subjectDisinfection process-
dc.subjectHuman exposures-
dc.subjectN-nitrosamines-
dc.subjectOrganic foods-
dc.subjectSquare wave voltammetry-
dc.subjectDisinfection-
dc.subjectVoltammetry-
dc.subjectVegetables-
dc.titleDetermination of Total Nitrosamines in Vegetables Cultivated Organic and Conventional Using Diamond Electrodeen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)-
dc.description.affiliationDepartment of Chemistry and Biochemistry Institute of Bioscience, UNESP-Botucatu, Botucatu, Sao Paulo-
dc.description.affiliationInstituto de Ciências Ambientais, Químicas e Farmacêuticas Universidade Federal de São Paulo, Diadema, Sao Paulo-
dc.description.affiliationUnespDepartment of Chemistry and Biochemistry Institute of Bioscience, UNESP-Botucatu, Botucatu, Sao Paulo-
dc.identifier.doi10.1007/s12161-012-9518-z-
dc.identifier.wosWOS:000321241500016-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofFood Analytical Methods-
dc.identifier.scopus2-s2.0-84879740889-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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