Data/hora: 23/09/2024 19:59:50

Biblioteca(s): 	Embrapa Gado de Leite.	
Data corrente: 	13/01/2020	
Data da última atualização: 	06/02/2024	
Autoria: 	LEITE, A. I. N; PEREIRA, C. G.; ANDRADE, J.; VICENTINI, N. M.; BELL, M. J. V.; ANJOS, V.	
Afiliação: 	Antonio Iranaldo Nunes Leite; Cristina Guimarães Pereira; Jonathan Andrade; NIVEA MARIA VICENTINI, CNPGL; Maria José Valenzuela Bell; Virgílio Anjos.	
Título: 	FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	LWT. Food Science and Technology, v. 109, p. 63-69, 2019.	
DOI: 	https://doi.org/10.1016/j.lwt.2019.04.017	
Idioma: 	Inglês	
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&#8722;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.	
Palavras-Chave: 	Adulteration; Authentication; Butter cheese.	
Thesaurus Nal: 	Chemometrics; Vegetable oil.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/208615/1/Artigo-LWT-FoodSciTech-Nivea-FTIR.pdf	
Registro original: 	Embrapa Gado de Leite (CNPGL)	
Exemplares: 	CNPGL - (24968-1) - UPC - AP - DD -  -  -  - DIS