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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/129096
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dc.contributor.authorVerbi Pereira, Fabiola Manhas-
dc.contributor.authorHashimoto, Juliana Campos-
dc.contributor.authorLima Pallone, Juliana Azevedo-
dc.contributor.authorColnago, Luiz Alberto-
dc.date.accessioned2015-10-21T20:21:37Z-
dc.date.accessioned2016-10-25T21:08:21Z-
dc.date.available2015-10-21T20:21:37Z-
dc.date.available2016-10-25T21:08:21Z-
dc.date.issued2015-01-01-
dc.identifierhttp://link.springer.com/article/10.1007%2Fs12161-014-9877-8-
dc.identifier.citationFood Analytical Methods. New York: Springer, v. 8, n. 1, p. 122-125, 2015.-
dc.identifier.issn1936-9751-
dc.identifier.urihttp://hdl.handle.net/11449/129096-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/129096-
dc.description.abstractNowadays, most analytical methods used in the quality control of food products are based on wet chemical methods, which are destructive and generate toxic chemical waste. Therefore, in this study, we are proposing a nondestructive, noninvasive, wasteless method for quality control of mustard sauces, in sealed packets, using time-domain nuclear magnetic resonance (TD-NMR) spectroscopy. The method measures the content of soluble solid content (SSC) and moisture content (MC). The analysis is also performed without weighting, which is a time-consuming step. The samples were analyzed in a TD-NMR spectrometer using a wide-bore (10 cm in diameter) Halbach permanent magnet. The TD-NMR signals were acquired with Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence, and the full decay data were processed using chemometric tools. The chemometric models show good correlation and low errors when compared to the SSC and MC values obtained with standard methods. These are good indicator that the proposed method has the potential to be used in quality control of both raw and final products. Furthermore, these parameters can be predicted, without violating the seal of packages.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.format.extent122-125-
dc.language.isoeng-
dc.publisherSpringer-
dc.sourceWeb of Science-
dc.subjectQuality controlen
dc.subjectTD-NMRen
dc.subjectMustardsen
dc.subjectChemometricsen
dc.subjectNondestructive analysisen
dc.titleDetermination of quality parameters for mustard sauces in sealed packets using time-domain nuclear magnetic resonance spectroscopy and chemometricsen
dc.typeoutro-
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)-
dc.description.affiliationEmbrapa Instrumentação, Rua Quinze de Novembro 1452, São Carlos, SP, 13561-206, Brazil-
dc.description.affiliationDepartamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Campinas, SP, 13083-962, Brazil-
dc.description.affiliationUnespDepartamento de Química Analítica, Instituto de Química, Universidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP), Rua Professor Francisco Degni, 55, Araraquara, SP, 14800-060, Brazil-
dc.description.sponsorshipIdCNPq: 150776/2012-8-
dc.description.sponsorshipIdCNPq: 476819/2013-3-
dc.description.sponsorshipIdCNPq: 301087/2009-1-
dc.description.sponsorshipIdFAPESP: 2012/20247-8-
dc.identifier.doihttp://dx.doi.org/10.1007/s12161-014-9877-8-
dc.identifier.wosWOS:000347250800014-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofFood Analytical Methods-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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