Chemija / Chemistry
 ISSN 0235-7216 ISSN 2424-4538 (online) |
2012 m. Nr. 2 Characterization of naturally derived calcium compounds used in food industry
In this work, naturally derived calcium containing compounds from dairy, corals, seashells, and bovine bones are analyzed and characterized using thermal analysis (TG/DSC), infrared spectroscopy (FTIR), X-ray diffraction analysis (XRD) and scanning electron microscopy (SEM). These methods are indispensable tools for identifying some special features of calcium compounds, their composition and structure as well as describing particle size and surface morphology. From the obtained results, functional properties, usage in food industry and theoretical bioavailability of these compounds are evaluated.
Keywords: calcium, food industry, characterization, XRD, SEM, FTIR |
Issues:
2017 - Vol.28 No. 1, No. 2, No. 3, No. 4 2016 - Vol.27 No. 1, No. 2, No. 3, No. 4 2015 - Vol.26 No. 1, No. 2, No. 3, No. 4 2014 - Vol.25 No. 1, No. 2, No. 3, No. 4 2013 - Vol.24 No. 1, No. 2, No. 3, No. 4 2012 - Vol.23 No. 1, No. 2, No. 3, No. 4 2011 - Vol.22 No. 1, No. 2, No. 3, No. 4 2010 - Vol.21 No. 1, No. 2-4 2009 - Vol.20 No. 1, No. 2, No. 3, No. 4 2008 - Vol.19 No. 1, No. 2, No. 3-4 2007 - Vol.18 No. 1, No. 2, No. 3, No. 4 2006 - Vol.17 No. 1, No. 2-3, No. 4 2005 - Vol.16 No. 1, No. 2, No. 3-4 2004 - Vol.15 No. 1, No. 2, No. 3, No. 4 2003 - Vol.14 No. 1, No. 2, No. 3, No. 4 2002 - Vol.13 No. 1, No. 2, No. 3, No. 4 2001 - Vol.12 No. 1, No. 2, No. 3, No. 4 |