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dc.contributor.author
Samman, Norma Cristina
dc.contributor.author
Gimenez, M. A.
dc.contributor.author
Bassett, Maria Natalia
dc.contributor.author
Lobo, Manuel Oscar
dc.contributor.author
Marcoleri, Maria Elena
dc.date.available
2018-06-11T20:28:43Z
dc.date.issued
2016-02
dc.identifier.citation
Samman, Norma Cristina; Gimenez, M. A.; Bassett, Maria Natalia; Lobo, Manuel Oscar; Marcoleri, Maria Elena; Validation of a sampling plan to generate food composition data; Elsevier; Food Chemistry; 193; 2-2016; 141-147
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/48163
dc.description.abstract
A methodology to develop systematic plans for food sampling was proposed. Long life whole and skimmed milk, and sunflower oil were selected to validate the methodology in Argentina. Fatty acid profile in all foods, proximal composition, and calcium’s content in milk were determined with AOAC methods. The number of samples (n) was calculated applying Cochran’s formula with variation coefficients ⩽12% and an estimate error (r) maximum permissible ⩽5% for calcium content in milks and unsaturated fatty acids in oil. n were 9, 11 and 21 for long life whole and skimmed milk, and sunflower oil respectively. Sample units were randomly collected from production sites and sent to labs. Calculated r with experimental data was ⩽10%, indicating high accuracy in the determination of analyte content of greater variability and reliability of the proposed sampling plan. The methodology is an adequate and useful tool to develop sampling plans for food composition analysis.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Sampling Plan
dc.subject
Methodology Validation
dc.subject
Food Composition
dc.subject
Variability
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Validation of a sampling plan to generate food composition data
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-05-04T16:46:29Z
dc.journal.volume
193
dc.journal.pagination
141-147
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Gimenez, M. A.. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Bassett, Maria Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
dc.description.fil
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Marcoleri, Maria Elena. Universidad Nacional de Jujuy; Argentina
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2015.03.083
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814615004550?via%3Dihub


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