Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process.

Sezer, Banu; Ozturk, Mustafa; Ayvaz, Huseyin; Apaydin, Hakan; Boyaci, Ismail Hakki

Sezer, Banu; Ozturk, Mustafa; Ayvaz, Huseyin; Apaydin, Hakan; Boyaci, Ismail Hakki.

Afiliação

Sezer B; Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey; NANOSENS Industry and Trade Inc., Ankara University Technology Development Zone, Golbasi, Ankara 06830, Turkey.
Ozturk M; Faculty of Engineering, Department of Food Engineering, Sakarya University, Sakarya, Turkey.
Ayvaz H; Department of Food Engineering, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey.
Apaydin H; Hitit University Scientific Technique Application and Research Center North Campus, 14 Corum 19030, Turkey.
Boyaci IH; Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey. Electronic address: ihb37@yahoo.com.

Food Chem ; 390: 132946, 2022 Oct 01.

Article em En | MEDLINE | ID: mdl-35533637

Assuntos

Queijo; Queijo/análise; Culinária; Lasers; Análise dos Mínimos Quadrados; Análise Espectral/métodos

Palavras-chave

AAS; ICP-OES; LIBS; PCA; PLS-DA

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article

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