Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling...

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Detalles Bibliográficos
Autores principales: Monakhova, Yulia B., Godelmann, Rolf, Andlauer, Claudia, Kuballa, Thomas, Lachenmeier, Dirk W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745519/
https://www.ncbi.nlm.nih.gov/pubmed/26904597
http://dx.doi.org/10.1155/2013/367841

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745519/
https://www.ncbi.nlm.nih.gov/pubmed/26904597
http://dx.doi.org/10.1155/2013/367841

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