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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118619Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | LEITE, A. I. N | |
| dc.contributor.author | PEREIRA, C. G. | |
| dc.contributor.author | ANDRADE, J. | |
| dc.contributor.author | VICENTINI, N. M. | |
| dc.contributor.author | BELL, M. J. V. | |
| dc.contributor.author | ANJOS, V. | |
| dc.date.accessioned | 2022-05-25T17:48:10Z | - |
| dc.date.available | 2022-05-25T17:48:10Z | - |
| dc.date.created | 2020-01-13 | |
| dc.date.issued | 2019 | |
| dc.identifier.citation | LWT. Food Science and Technology, v. 109, p. 63-69, 2019. | |
| dc.identifier.uri | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118619 | - |
| dc.description | This study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect adulterations inbutter cheeses (BC) with soybean oil (SO). In general, as the adulterations were performed, there is a decrease inband intensities related to proteins, while for most bands related to lipid, the substitution of butter oil (BO) bySO led to increases in their intensities up to 70% of fraud. The band near 3007 cm−1was evinced only inadulterated cheeses. Principal component analysis differentiated the samples validating the spectral observa-tions. A partial least squares model allowed the prediction of the percentage of SO added into the samples withlow residuals. FTIR-ATR spectroscopy associated with chemometrics showed good performance in the detection of butter cheeses?adulterations. | |
| dc.language.iso | eng | |
| dc.rights | openAccess | |
| dc.subject | Butter cheese | |
| dc.subject | Adulteration | |
| dc.subject | Authentication | |
| dc.title | FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. | |
| dc.type | Artigo de periódico | |
| dc.subject.nalthesaurus | Chemometrics | |
| dc.subject.nalthesaurus | Vegetable oil | |
| riaa.ainfo.id | 1118619 | |
| riaa.ainfo.lastupdate | 2022-05-24 | |
| dc.identifier.doi | https://doi.org/10.1016/j.lwt.2019.04.017 | eng |
| dc.contributor.institution | Antonio Iranaldo Nunes Leite; Cristina Guimarães Pereira; Jonathan Andrade; NIVEA MARIA VICENTINI, CNPGL; Maria José Valenzuela Bell; Virgílio Anjos. | |
| Aparece en las colecciones: | Artigo em periódico indexado (CNPGL)  | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Artigo-LWT-FoodSciTech-Nivea-FTIR.pdf | 824.33 kB | Adobe PDF |  Visualizar/Abrir |
