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Determination of grated hard cheeses adulteration by near infrared spectroscopy (NIR) and multivariate analysis

  • Published:2020-05 Issue: Volume:104 Page:104647
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Visconti Lucas G.,Rodríguez María S.,Di Anibal Carolina V.

Funder

South National University

National Agency for the Promotion of Science and Technology

Scientific Research Commission

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

1. A review of optical nondestructive visual and near-infrared methods for food quality and safety;Alander;International Journal of Spectroscopy,2013

2. Application of NIR spectroscopy and image analysis for the characterization of grated Parmigiano-Reggiano cheese;Alinovi;International Dairy Journal,2019

3. Total, soluble, and insoluble dietary fibre in foods, method no. 991.43. Official methods of analysis of AOAC International;AOAC,1995

4. Nitrogen in cheese, method no. 920.123. Official methods of analysis of AOAC International;AOAC,2005

5. Fat in cheese, method no 933.05. Official methods of analysis of AOAC International;AOAC,2005
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