Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351683
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampHashimoto, Juliana Campos-
dc.contributor.authorunicampPallone, Juliana Azevedo Lima-
dc.typeArtigopt_BR
dc.titleDetermination of quality parameters for mustard sauces in sealed packets using time-domain nuclear magnetic resonance spectroscopy and chemometricspt_BR
dc.contributor.authorPereira, Fabíola Manhas Verbi-
dc.contributor.authorHashimoto, Juliana Campos-
dc.contributor.authorPallone, Juliana Azevedo Lima-
dc.contributor.authorColnago, Luiz Alberto-
dc.subjectControle de qualidadept_BR
dc.subject.otherlanguageQuality controlpt_BR
dc.description.abstractNowadays, most analytical methods used in the quality control of food products are based on wet chemical methods, which are destructive and generate toxic chemical waste. Therefore, in this study, we are proposing a nondestructive, noninvasive, wasteless method for quality control of mustard sauces, in sealed packets, using time-domain nuclear magnetic resonance (TD-NMR) spectroscopy. The method measures the content of soluble solid content (SSC) and moisture content (MC). The analysis is also performed without weighting, which is a time-consuming step. The samples were analyzed in a TD-NMR spectrometer using a wide-bore (10 cm in diameter) Halbach permanent magnet. The TD-NMR signals were acquired with Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence, and the full decay data were processed using chemometric tools. The chemometric models show good correlation and low errors when compared to the SSC and MC values obtained with standard methods. These are good indicator that the proposed method has the potential to be used in quality control of both raw and final products. Furthermore, these parameters can be predicted, without violating the seal of packagespt_BR
dc.relation.ispartofFood analytical methodspt_BR
dc.publisher.cityNew York, NYpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherSpringerpt_BR
dc.date.issued2015-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume8pt_BR
dc.description.firstpage122pt_BR
dc.description.lastpage125pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1936-9751pt_BR
dc.identifier.eissn1936-976Xpt_BR
dc.identifier.doi10.1007/s12161-014-9877-8pt_BR
dc.identifier.urlhttps://link.springer.com/article/10.1007/s12161-014-9877-8pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber150776/2012-8; 476819/ 2013-3; 301087/2009-1pt_BR
dc.description.sponsordocumentnumber2012/20247-8pt_BR
dc.date.available2020-10-28T17:33:19Z-
dc.date.accessioned2020-10-28T17:33:19Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-10-28T17:33:19Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-28T17:33:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351683-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordTD-NMRpt_BR
dc.subject.keywordMustardspt_BR
dc.subject.keywordChemometricspt_BR
dc.subject.keywordNondestructive analysispt_BR
dc.identifier.source000347250800014pt_BR
dc.creator.orcid0000-0003-1220-9517pt_BR
dc.creator.orcid0000-0002-8517-2922pt_BR
dc.type.formArtigopt_BR
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.