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http://acervodigital.unesp.br/handle/11449/129096
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DC Field | Value | Language |
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dc.contributor.author | Verbi Pereira, Fabiola Manhas | - |
dc.contributor.author | Hashimoto, Juliana Campos | - |
dc.contributor.author | Lima Pallone, Juliana Azevedo | - |
dc.contributor.author | Colnago, Luiz Alberto | - |
dc.date.accessioned | 2015-10-21T20:21:37Z | - |
dc.date.accessioned | 2016-10-25T21:08:21Z | - |
dc.date.available | 2015-10-21T20:21:37Z | - |
dc.date.available | 2016-10-25T21:08:21Z | - |
dc.date.issued | 2015-01-01 | - |
dc.identifier | http://link.springer.com/article/10.1007%2Fs12161-014-9877-8 | - |
dc.identifier.citation | Food Analytical Methods. New York: Springer, v. 8, n. 1, p. 122-125, 2015. | - |
dc.identifier.issn | 1936-9751 | - |
dc.identifier.uri | http://hdl.handle.net/11449/129096 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/129096 | - |
dc.description.abstract | Nowadays, 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.sponsorship | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | - |
dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | - |
dc.format.extent | 122-125 | - |
dc.language.iso | eng | - |
dc.publisher | Springer | - |
dc.source | Web of Science | - |
dc.subject | Quality control | en |
dc.subject | TD-NMR | en |
dc.subject | Mustards | en |
dc.subject | Chemometrics | en |
dc.subject | Nondestructive analysis | en |
dc.title | Determination of quality parameters for mustard sauces in sealed packets using time-domain nuclear magnetic resonance spectroscopy and chemometrics | en |
dc.type | outro | - |
dc.contributor.institution | Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.contributor.institution | Universidade Estadual de Campinas (UNICAMP) | - |
dc.description.affiliation | Embrapa Instrumentação, Rua Quinze de Novembro 1452, São Carlos, SP, 13561-206, Brazil | - |
dc.description.affiliation | Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Campinas, SP, 13083-962, Brazil | - |
dc.description.affiliationUnesp | Departamento 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.sponsorshipId | CNPq: 150776/2012-8 | - |
dc.description.sponsorshipId | CNPq: 476819/2013-3 | - |
dc.description.sponsorshipId | CNPq: 301087/2009-1 | - |
dc.description.sponsorshipId | FAPESP: 2012/20247-8 | - |
dc.identifier.doi | http://dx.doi.org/10.1007/s12161-014-9877-8 | - |
dc.identifier.wos | WOS:000347250800014 | - |
dc.rights.accessRights | Acesso restrito | - |
dc.relation.ispartof | Food Analytical Methods | - |
Appears in Collections: | Artigos, TCCs, Teses e Dissertações da Unesp |
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