کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598788 | 1492141 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of near and medium infrared spectroscopy to predict fatty acid composition on fresh and thawed milk
ترجمه فارسی عنوان
مقایسه طیف سنجی نزدیک و متوسط مادون قرمز برای پیش بینی ترکیب ترکیبات اسید چرب در شیر تازه و یخ زده
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Near (NIR) and medium (MIR) infrared reflectance spectroscopy (IR) predictions of fatty acid (FA) composition, expressed as g/kg of milk or g/100Â g of FA, on fresh and thawed milk were compared. Two-hundred-and-fifty bulk cow milks, collected from 70 farms in northwest Italy, were scanned by MIR in liquid form and by NIR in liquid and oven-dried forms. MIR and NIR FA (g/100Â g FA) predictions on oven-dried milk were similar for the sum of even chain-saturated FA (ECSFA), odd chain-FA (OCFA), unsaturated FA (UFA), conjugated linoleic acid (CLA), n-3 FA, and C18:1cis9 to C16 ratio. The monounsaturated FA (MUFA), n-6 to n-3 ratio, polyunsaturated FA (PUFA), and n-6 FA were predicted better by NIR on oven-dried milk. The NIR showed worse predictions than MIR for almost all FA, when expressed as g/kg of milk. The NIR predictions on fresh liquid and oven-dried milk were similar, but the reliability decreased for thawed liquid milk. The high performance shown by NIR and MIR allows their use for routine milk FA composition recording.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 49-57
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 49-57
نویسندگان
Mauro Coppa, Andrea Revello-Chion, Daniele Giaccone, Anne Ferlay, Ernesto Tabacco, Giorgio Borreani,