Application of infrared spectroscopic techniques to cheese authentication: A review-Reference-Cited by-同舟云学术

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Application of infrared spectroscopic techniques to cheese authentication: A review

Published:2022-03-14 Issue:3 Volume:75 Page:490-512
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Silva Larissa K R¹,Santos Leandro S²,Ferrão Sibelli P B²^ORCID

Affiliation:

1. Center for Biological and Health Sciences Federal University of Western Bahia Campus Universitário Barreiras Bahia CEP 47810‐047 Brazil

2. Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12859

Reference106 articles.

1. Analytical methods used for the authentication of food of animal origin

2. Robust detection methodology of milk heat treatment in cheese based on volatile profile fingerprinting

3. Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese

4. Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions

5. FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration

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1. Integrating mid‐infrared spectroscopy, machine learning, and graphical bias correction for fatty acid prediction in water buffalo milk;Journal of the Science of Food and Agriculture;2024-04-15

2. Discrimination of Cheese Products Regarding Milk Species’ Origin Using FTIR, 1H-NMR, and Chemometrics;Applied Sciences;2024-03-19

3. Discriminative power of DNA-based, volatilome, near infrared spectroscopy, elements and stable isotopes methods for the origin authentication of typical Italian mountain cheese using sPLS-DA modeling;Food Research International;2024-02

4. The feasibility of using ATR-FTIR spectroscopy combined with one-class support vector machine in screening turmeric powders;Vibrational Spectroscopy;2024-01

5. Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics;Molecules;2023-12-12

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