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| 1. |  | CRUZ, G. dos S. da; SILVA, A. D. de S.; VERA, G. S.; SOUZA, I. M. de; SILVA, K. J. D. e; SOUZA, H. A. de. Produtividade de cultivares de feijão-caupi sob diferentes sistemas de manejo de solo. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA MEIO-NORTE, 4., 2018, Teresina, PI. Anais da IV Jornada Científica da Embrapa Meio-Norte. Brasília, DF: Embrapa, 2018. p. 47.| Biblioteca(s): Embrapa Meio-Norte. |
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Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
13/01/2020 |
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Data da última atualização: |
06/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
LEITE, A. I. N; PEREIRA, C. G.; ANDRADE, J.; VICENTINI, N. M.; BELL, M. J. V.; ANJOS, V. |
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Afiliação: |
Antonio Iranaldo Nunes Leite; Cristina Guimarães Pereira; Jonathan Andrade; NIVEA MARIA VICENTINI, CNPGL; Maria José Valenzuela Bell; Virgílio Anjos. |
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Título: |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v. 109, p. 63-69, 2019. |
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DOI: |
https://doi.org/10.1016/j.lwt.2019.04.017 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Palavras-Chave: |
Adulteration; Authentication; Butter cheese. |
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Thesaurus NAL: |
Chemometrics; Vegetable oil. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/208615/1/Artigo-LWT-FoodSciTech-Nivea-FTIR.pdf
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Marc: |
LEADER 01670naa a2200253 a 4500
001 2118619
005 2024-02-06
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2019.04.017$2DOI
100 1 $aLEITE, A. I. N
245 $aFTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.$h[electronic resource]
260 $c2019
520 $aThis 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.
650 $aChemometrics
650 $aVegetable oil
653 $aAdulteration
653 $aAuthentication
653 $aButter cheese
700 1 $aPEREIRA, C. G.
700 1 $aANDRADE, J.
700 1 $aVICENTINI, N. M.
700 1 $aBELL, M. J. V.
700 1 $aANJOS, V.
773 $tLWT. Food Science and Technology$gv. 109, p. 63-69, 2019.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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