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dc.contributor.author
Gori, Alessandro
dc.contributor.author
Maggio, Ruben Mariano
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dc.contributor.author
Cerretani, Lorenzo
dc.contributor.author
Nocetti, Marco
dc.contributor.author
Caboni, Maria Fiorenza
dc.date.available
2020-06-23T19:48:40Z
dc.date.issued
2012-04
dc.identifier.citation
Gori, Alessandro; Maggio, Ruben Mariano; Cerretani, Lorenzo; Nocetti, Marco; Caboni, Maria Fiorenza; Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques; Elsevier; International Dairy Journal; 23; 2; 4-2012; 115-120
dc.identifier.issn
0958-6946
dc.identifier.uri
http://hdl.handle.net/11336/107987
dc.description.abstract
Attenuated total re fl ectance Fourier transform infrared spectroscopy (ATR-FT IR), combined with chemometric analysis, was used to classify grated Parmigiano-Reggiano cheese from other grana-type cheeses (so called for their granular texture) from Italy, central and northern Europe. A total of 36 grated cheese samples (21 Parmigian o-Reggiano and 15 Italian and non-Italian non-Protected Designation of Origi n) were analysed. Samples were scanned in the range of 4000-700 1/cm. Two attenuated total reflectance accessories were utilised. Linear discriminant analysis (LDA) and principal component analysis were used to analyse spectral data after applying a moving windows algorithm for wavelength select ion. Both meth ods succe ssfully classi fi ed the four classe s of grated cheese samples, and LDA was found to be the best chemometric approach. ATR-FTIR spectroscopy coupled with LDA is a promising technique, and merits further investigation as a reliable and rapid classification tool that does not require chemical analyses for discrimination of cheese.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Grated cheeses
dc.subject
Fourier transform infrared spectroscopy
dc.subject
Chemometric
dc.subject
Linear discriminan t analysis
dc.subject.classification
Otras Ciencias Químicas
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-05-05T13:04:18Z
dc.journal.volume
23
dc.journal.number
2
dc.journal.pagination
115-120
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Gori, Alessandro. Università di Bologna; Italia
dc.description.fil
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.description.fil
Fil: Cerretani, Lorenzo. Università di Bologna; Italia
dc.description.fil
Fil: Nocetti, Marco. Consortium of Parmigiano. Reggiano Cheese Technical Service, Reggio Emilia; Italia
dc.description.fil
Fil: Caboni, Maria Fiorenza. Università di Bologna; Italia
dc.journal.title
International Dairy Journal
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0958694611002809
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.idairyj.2011.11.005
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