Analysis of bakery products by laser-induced breakdown spectroscopy

•We detected Na and NaCl in bakery products using LIBS.•LIBS is a rapid and in situ method for Na and NaCl measurements of bakery products.•LIBS’ results were confirmed with reference methods.•LIBS owns low detection limits in bakery products. In this study, we focused on the detection of Na in bake...

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Veröffentlicht in:	Food chemistry 2015-08, Vol.181, p.186-190
Hauptverfasser:	Bilge, Gonca, Boyacı, İsmail Hakkı, Eseller, Kemal Efe, Tamer, Uğur, Çakır, Serhat
Format:	Artikel
Sprache:	eng
Schlagworte:	Atomic absorption spectroscopy (AAS) Bakery products Bread - analysis breads correlation detection limit Detection of Na Detection of NaCl Food Analysis - methods Laser-induced breakdown spectroscopy (LIBS) Lasers pellets sodium sodium chloride Sodium Chloride - chemistry Spectrophotometry, Atomic - methods spectroscopy Spectrum Analysis - methods Titration
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