Corpus ID: 52383479

Elemental Analysis of Condiments , Food Additives and Edible Salts Using X-Ray Fluorescence Technique

@inproceedings{Duggal2015ElementalAO,
  title={Elemental Analysis of Condiments , Food Additives and Edible Salts Using X-Ray Fluorescence Technique},
  author={Heena Duggal and A. Bhalla and S. Kumar and J. Shahi and D. Mehta},
  year={2015}
}

• Heena Duggal, A. Bhalla, +2 authors D. Mehta
• Published 2015

The present study was undertaken to measure elemental composition of food additives, condiments and edible salts commonly used in savory dishes and cuisines. Himalayan pink salt, Sajji salt, Sajji kachwa salt, Black salt, Rock salt, Table salt, Iodised salts, Lahori salt, Aji-no-motto (Chinese salt) etc., were analysed. X-ray fluorescence technique (XRF) has been utilized for quantification due to its multielement analytical capability, lower detection limit, capability to analyze metals and… Expand

globalresearchonline.net

Save to Library

Create Alert

Cite

Launch Research Feed