dc.contributor | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2014-05-27T11:25:50Z | |
dc.date.available | 2014-05-27T11:25:50Z | |
dc.date.created | 2014-05-27T11:25:50Z | |
dc.date.issued | 2011-04-01 | |
dc.identifier | European Journal of Dentistry, v. 5, n. 2, p. 139-142, 2011. | |
dc.identifier | 1305-7456 | |
dc.identifier | 1305-7464 | |
dc.identifier | http://hdl.handle.net/11449/72374 | |
dc.identifier | 2-s2.0-79958034046 | |
dc.identifier | 2-s2.0-79958034046.pdf | |
dc.identifier | 7239471016654133 | |
dc.identifier | 0000-0002-8159-4853 | |
dc.description.abstract | Objectives: To evaluate the fluoride ion concentration in some fermented milks present in the market. Methods: Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were analyzed. Fluoride concentration was evaluated after facilitated microdiffusion by HDMS. Results: Parmalat® products ranged from 0.022 μgF/g to 0.031 μgF/g, Chamyto® from 0.228 μgF/g to 0.272 μgF/g, Paulista® from 0.182 μgF/g to 0.220 μgF/g, Batavito® from 0.028 μgF/g to 0.030 μgF/g, Yakult® from 0.115 μgF/g to 0.206 μgF/g and Vigor Club® from 0.808 μgF/g to 1.171 μgF/g. Conclusions: The presence of fluoride could be observed in all of the fermented milks analyzed which can contribute with the total fluoride daily intake. | |
dc.language | eng | |
dc.relation | European Journal of Dentistry | |
dc.relation | 0,749 | |
dc.relation | 0,749 | |
dc.rights | Acesso aberto | |
dc.source | Scopus | |
dc.subject | Children | |
dc.subject | Dental fluorosis | |
dc.subject | Fluoride | |
dc.subject | Milk-fermentation | |
dc.title | Fluoride concentration of some brands of fermented milks available in the market | |
dc.type | Artículos de revistas | |