Characterization and Authentication of "Ricotta" Whey Cheeses through GC-FID Analysis of Fatty Acid Profile and Chemometrics.

Biancolillo, Alessandra; Reale, Samantha; Foschi, Martina; Bertini, Emanuele; Antonelli, Lavinia; D'Archivio, Angelo Antonio

Biancolillo, Alessandra; Reale, Samantha; Foschi, Martina; Bertini, Emanuele; Antonelli, Lavinia; D'Archivio, Angelo Antonio.

Afiliación

Biancolillo A; Department of Physical and Chemical Sciences, University of L'Aquila, 67100 L'Aquila, Italy.
Reale S; Department of Physical and Chemical Sciences, University of L'Aquila, 67100 L'Aquila, Italy.
Foschi M; Department of Physical and Chemical Sciences, University of L'Aquila, 67100 L'Aquila, Italy.
Bertini E; Department of Physical and Chemical Sciences, University of L'Aquila, 67100 L'Aquila, Italy.
Antonelli L; Department of Physical and Chemical Sciences, University of L'Aquila, 67100 L'Aquila, Italy.
D'Archivio AA; Department of Physical and Chemical Sciences, University of L'Aquila, 67100 L'Aquila, Italy.

Molecules ; 27(21)2022 Oct 31.

Article en En | MEDLINE | ID: mdl-36364228

Asunto(s)

Queso; Femenino; Bovinos; Ovinos; Animales; Queso/análisis; Suero Lácteo/química; Ácidos Grasos/análisis; Quimiometría; Proteína de Suero de Leche/análisis; Leche/química; Búfalos; Cabras

Palabras clave

GC-FID; PDO whey cheese; animal origin; classification; dairies; fatty acid profiles; ricotta cheese; sequential preprocessing through orthogonalization (SPORT); soft independent modelling by class analogy (SIMCA)

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Queso Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: Italia

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