Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat-Reference-Cited by-同舟云学术

Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat

Published:2016-08-30 Issue:9 Volume:51 Page:782-791
ISSN:1076-5174
Container-title:Journal of Mass Spectrometry
language:en
Short-container-title:J. Mass Spectrom.

Author:

Makhoul Salim¹²³,Yener Sine¹,Khomenko Iuliia¹⁴,Capozzi Vittorio¹⁵,Cappellin Luca¹,Aprea Eugenio¹,Scampicchio Matteo⁵,Gasperi Flavia¹,Biasioli Franco¹

Affiliation:

1. Department of Food Quality and Nutrition; Research and Innovation Centre, Fondazione Edmund Mach (FEM); via E. Mach 1 38010 San Michele all'Adige Italy

2. Department of Chemistry; University of Balamand; P. O. Box 100 Tripoli Lebanon

3. UMR PAM - équipe VALMIS; IUVV; 1 rue Claude Ladrey 21078 Dijon Cedex France

4. Institut für Ionenphysik und Angewandte Physik; Leopold-Franzens Universitӓt Innsbruck; Technikerstr 25, 6020 Innsbruck Austria

5. Faculty of Science and Technology; Free University of Bolzano; 39100 Bolzano Italy

Funder

European Commission's 7th Framework Programme

Publisher

Wiley

Subject

Spectroscopy

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4. Whey-ing up the options - yesterday, today and tomorrow;Smithers;Int. Dairy J.,2015

5. Characterization of volatile compounds in ultra-high-pressure homogenized milk;Pereda;Int. Dairy J.,2008

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