کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1181212 | 962917 | 2011 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quantitative structure-property relationship analyses of aminograms in food: Hard cheeses
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Quantitative structure-property relationship analyses of aminograms in food: Hard cheeses Quantitative structure-property relationship analyses of aminograms in food: Hard cheeses](/preview/png/1181212.png)
چکیده انگلیسی
The concentrations of the amino acids of Reggianito Argentino and Goya full-ripened industrial Argentine hard cheeses were subjected to quantitative structure-property relationship (QSPR) models. We used the statistical Replacement Method technique for designing the best multi-parametric linear regression models, which included structural features selected from a pool containing 1497 molecular descriptors. Predicted QSPR values were in good agreement with experimental amino acid profiles carried out in our laboratories. The developed approach is of practical value, especially to assign unknown analyte concentrations for Reggianito Argentino and Goya cheeses, and to establish whether any cheese sample belongs to these kinds of hard cheeses.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Chemometrics and Intelligent Laboratory Systems - Volume 107, Issue 2, July 2011, Pages 384-390
Journal: Chemometrics and Intelligent Laboratory Systems - Volume 107, Issue 2, July 2011, Pages 384-390
نویسندگان
Pablo R. Duchowicz, Miguel A. Giraudo, Eduardo A. Castro, Alicia B. Pomilio,