|
|
|
|
| LEADER |
01000caa a22002652c 4500 |
| 001 |
NLM300708440 |
| 003 |
DE-627 |
| 005 |
20250225213116.0 |
| 007 |
cr uuu---uuuuu |
| 008 |
231225s2020 xx |||||o 00| ||eng c |
| 024 |
7 |
|
|a 10.1177/1082013219871188
|2 doi
|
| 028 |
5 |
2 |
|a pubmed25n1002.xml
|
| 035 |
|
|
|a (DE-627)NLM300708440
|
| 035 |
|
|
|a (NLM)31461367
|
| 040 |
|
|
|a DE-627
|b ger
|c DE-627
|e rakwb
|
| 041 |
|
|
|a eng
|
| 100 |
1 |
|
|a Iordache, Stefan-Marian
|e verfasserin
|4 aut
|
| 245 |
1 |
0 |
|a Evaluation of the quality of local butters
|b A new approach based on Raman spectroscopy and supported by the classical pycnometer method
|
| 264 |
|
1 |
|c 2020
|
| 336 |
|
|
|a Text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a ƒaComputermedien
|b c
|2 rdamedia
|
| 338 |
|
|
|a ƒa Online-Ressource
|b cr
|2 rdacarrier
|
| 500 |
|
|
|a Date Completed 02.11.2020
|
| 500 |
|
|
|a Date Revised 02.11.2020
|
| 500 |
|
|
|a published: Print-Electronic
|
| 500 |
|
|
|a Citation Status MEDLINE
|
| 520 |
|
|
|a In this study, the quality of the local Romanian butters was investigated using the classical pycnometer and optic microscopy methods, combined with Raman spectroscopy. We used a pool of 10 samples with different characteristics, and analyzed them by the three aforementioned methods. Pycnometric measurements showed a direct correlation between the fat content and the density values of the samples. Raman spectroscopy validated the results from the pycnometric measurements and the optical microscopy and indicated several other properties, such as protein content, hydration, saturation level of the polycarbonate chains, as well as the total cis isomer content and the type of arrangement preferred by the aliphatic chains (polymorphic transition). The methods employed in the present study have a strong potential to become analytical tools for the food industry and food safety agencies in order to assess the quality of butters and margarines, in a fast and cost-effective manner
|
| 650 |
|
4 |
|a Journal Article
|
| 650 |
|
4 |
|a Raman spectroscopy
|
| 650 |
|
4 |
|a butter adulteration
|
| 650 |
|
4 |
|a food quality
|
| 650 |
|
4 |
|a food safety
|
| 650 |
|
4 |
|a pycnometer technique
|
| 650 |
|
7 |
|a Dietary Fats
|2 NLM
|
| 650 |
|
7 |
|a Butter
|2 NLM
|
| 650 |
|
7 |
|a 8029-34-3
|2 NLM
|
| 650 |
|
7 |
|a Margarine
|2 NLM
|
| 650 |
|
7 |
|a 8029-82-1
|2 NLM
|
| 700 |
1 |
|
|a Gatin, Eduard
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Iordache, Ana-Maria
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Luculescu, Catalin
|e verfasserin
|4 aut
|
| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 26(2020), 2 vom: 01. März, Seite 113-122
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
|
| 773 |
1 |
8 |
|g volume:26
|g year:2020
|g number:2
|g day:01
|g month:03
|g pages:113-122
|
| 856 |
4 |
0 |
|u http://dx.doi.org/10.1177/1082013219871188
|3 Volltext
|
| 912 |
|
|
|a GBV_USEFLAG_A
|
| 912 |
|
|
|a SYSFLAG_A
|
| 912 |
|
|
|a GBV_NLM
|
| 912 |
|
|
|a GBV_ILN_350
|
| 951 |
|
|
|a AR
|
| 952 |
|
|
|d 26
|j 2020
|e 2
|b 01
|c 03
|h 113-122
|