Fluoride content of fish protein concentrate and raw fish
The fluoride content of fish protein concentrate prepared by the Halifax isopropanol process and also of several possible raw materials was determined by distillation without fusion. The concentration of fluoride in this dry material ranged from 20 to 760 ppm and was dependent upon the raw materials...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1970-02, Vol.21 (2), p.108-109 |
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| container_end_page | 109 |
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| container_issue | 2 |
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| container_title | Journal of the science of food and agriculture |
| container_volume | 21 |
| creator | Ke, P. J. Power, H. E. Regier, L. W. |
| description | The fluoride content of fish protein concentrate prepared by the Halifax isopropanol process and also of several possible raw materials was determined by distillation without fusion. The concentration of fluoride in this dry material ranged from 20 to 760 ppm and was dependent upon the raw materials. The major source of the fluoride was the bones which were incorporated in the product to a variable extent. The levels in fresh fillets ranged between 2·3 and 5·4 ppm while whole eviscerated fish contained 3·6‐57 ppm fluoride. |
| doi_str_mv | 10.1002/jsfa.2740210213 |
| format | Article |
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The levels in fresh fillets ranged between 2·3 and 5·4 ppm while whole eviscerated fish contained 3·6‐57 ppm fluoride.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740210213</identifier><identifier>PMID: 5435836</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>Fish Products - analysis ; Fluorides - analysis</subject><ispartof>Journal of the science of food and agriculture, 1970-02, Vol.21 (2), p.108-109</ispartof><rights>Copyright © 1970 John Wiley & Sons, Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4103-d0fd17f8229aed6946fac0b455eebd4d1bf70d55d27f8ca353c4c789423d04b03</citedby><cites>FETCH-LOGICAL-c4103-d0fd17f8229aed6946fac0b455eebd4d1bf70d55d27f8ca353c4c789423d04b03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,1417,27869,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/5435836$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ke, P. 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J.</au><au>Power, H. E.</au><au>Regier, L. W.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fluoride content of fish protein concentrate and raw fish</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1970-02</date><risdate>1970</risdate><volume>21</volume><issue>2</issue><spage>108</spage><epage>109</epage><pages>108-109</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>The fluoride content of fish protein concentrate prepared by the Halifax isopropanol process and also of several possible raw materials was determined by distillation without fusion. The concentration of fluoride in this dry material ranged from 20 to 760 ppm and was dependent upon the raw materials. The major source of the fluoride was the bones which were incorporated in the product to a variable extent. The levels in fresh fillets ranged between 2·3 and 5·4 ppm while whole eviscerated fish contained 3·6‐57 ppm fluoride.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><pmid>5435836</pmid><doi>10.1002/jsfa.2740210213</doi><tpages>2</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 1970-02, Vol.21 (2), p.108-109 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_84522871 |
| source | MEDLINE; Periodicals Index Online; Access via Wiley Online Library |
| subjects | Fish Products - analysis Fluorides - analysis |
| title | Fluoride content of fish protein concentrate and raw fish |
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