Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7685457 | Talanta | 2012 | 10 Pages |
Abstract
⺠The array of ISEs was applied for “in vitro” salt release monitoring from soft cheeses. ⺠The artificial mouth and gut digestive environments were applied for cheese breakdown process. ⺠The possibility to detect Na+ ion amounts in cheeses at different steps of digestion was shown. ⺠The classification of mozzarella cheeses according to the saltiness and milk origin was performed. ⺠The developed ISE array may be employed in food industry for on-line real time process monitoring.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Larisa Lvova, Sylvain Denis, Aurélien Barra, Patrick Mielle, Christian Salles, Catherine Vergoignan, Corrado Di Natale, Roberto Paolesse, Pierre Temple-Boyer, Gilles Feron,