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dc.contributor.author
Brasca, Romina
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dc.contributor.author
Goicoechea, Hector Casimiro
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dc.contributor.author
Culzoni, Maria Julia
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dc.contributor.other
Grumezescu, Alexandru
dc.contributor.other
Holban, Alina Maria
dc.date.available
2022-02-04T15:34:27Z
dc.date.issued
2018
dc.identifier.citation
Brasca, Romina; Goicoechea, Hector Casimiro; Culzoni, Maria Julia; Multiway Calibration Approaches for Quality Control of Food Samples; Elsevier; 2018; 143-165
dc.identifier.isbn
978-0-12-814956-0
dc.identifier.uri
http://hdl.handle.net/11336/151357
dc.description.abstract
Nowadays, the use of modern instruments in analytical laboratories is generating a large varietyof second- and higher-order instrumental data, that is, instead of obtaining a scalar for eachsample measurement as when, for example, one absorbance at one wavelength is registered, amatrix tensor (second-order data) or a cube tensor (third-order data) of data points is recordedfor each sample under analysis. Interestingly, an enhancement in the analytical properties isobtained by processing the latter data, which have made multiway calibration a subject of highinterest for the analytical community, producing a significant impact on the development ofanalytical methods, especially for the quantitation of analytes of interest in complex matrices,such as those found in environmental, biological, and food samples, among others.Modeling second- and higher-order data allows one to exploit the remarkable and wellknownsecond-order advantage (Escandar et al., 2014). This means that an analytical methoddeveloped employing proper second- or higher-order data modeling can quantitate analytesof interest in complex systems even in the presence of unmodeled substances (i.e., potentialinterferences). This means that no physical separation is required for quantitation givingraise to methods consuming less laboratory effort, for example, time, money, and complexinstrumentation, among others. In addition, second and higher-order calibration methodsbecome an attractive choice in the field of quality control laboratories due to the improvementin sensitivity and selectivity.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
MULTIWAY CALIBRATION
dc.subject
QUALITY CONTROL
dc.subject
FOOD SAMPLES
dc.subject.classification
Química Analítica
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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
Multiway Calibration Approaches for Quality Control of Food Samples
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2021-06-07T16:36:40Z
dc.journal.pagination
143-165
dc.journal.pais
Países Bajos
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dc.description.fil
Fil: Brasca, Romina. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.description.fil
Fil: Goicoechea, Hector Casimiro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral; Argentina
dc.description.fil
Fil: Culzoni, Maria Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.elsevier.com/books/food-safety-and-preservation/grumezescu/978-0-12-814956-0
dc.conicet.paginas
673
dc.source.titulo
Food Safety and Preservation
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