Identification and quantification of adulterated collagen powder by fluorescence hyperspectral technology
Author:
Funder
the subject double support program of Sichuan Agricultural University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02577-9.pdf
Reference34 articles.
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2. L. Dias Campos, A.T.S. de Almeida Pereira, C.B.B. Cazarin, The collagenmarket and knowledge, attitudes, and practices of Brazilian consumers regarding collagen ingestion. Food Res. Int. 170, 112951 (2023). https://doi.org/10.1016/j.foodres.2023.112951
3. S. Medina, R. Perestrelo, P. Silva, J.A.M. Pereira, J.S. Câmara, Current trends and recent ad-vances on food authenticity technologies and chemometric approaches. Trends Food Sci. Technol. 85, 163–176 (2019). https://doi.org/10.1016/j.tifs.2019.01.017
4. M.S. Martins, M.H. Nascimento, L.L. Barbosa, L.C.G. Campos, M.N. Singh, F.L. Martin, W. Romão, P.R. Filgueiras, V.G. Barauna, Detection and quantification using ATR-FTIR spectroscopy of whey protein concentrate adulteration with wheat flour. LWT 172, 114161 (2022). https://doi.org/10.1016/j.lwt.2022.114161
5. J. Andrade, C. Guimarães Pereira, J.C. de Almeida Junior, C.C.R. Viana, L.N. de Oliveira Neves, P.H.F. da Silva, M.J.V. Bell, V. de Carvalhodos Anjos, FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration. LWT 99, 166–172 (2019). https://doi.org/10.1016/j.lwt.2018.09.079
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