Evaluation of the quality of local butters: A new approach based on Raman spectroscopy and supported by the classical pycnometer method.

Iordache, Stefan-Marian; Gatin, Eduard; Iordache, Ana-Maria; Luculescu, Catalin

Iordache, Stefan-Marian; Gatin, Eduard; Iordache, Ana-Maria; Luculescu, Catalin.

Afiliación

Iordache SM; Optospintronics Department, National Institute for Research and Development in Optoelectronics-INOE 2000, Magurele, Romania.
Gatin E; 3Nano-SAE Research Centre, University of Bucharest, Magurele, Romania.
Iordache AM; Faculty of Medicine, University of Medicine "Carol Davila", Bucharest, Romania.
Luculescu C; Materials Department, Faculty of Physics, University of Bucharest, Bucharest, Romania.

Food Sci Technol Int ; 26(2): 113-122, 2020 Mar.

Article en En | MEDLINE | ID: mdl-31461367

Asunto(s)

Mantequilla/análisis; Espectrometría Raman; Grasas de la Dieta/análisis; Análisis de los Alimentos; Margarina/análisis; Microscopía; Tamaño de la Partícula; Análisis de Componente Principal

Palabras clave

Raman spectroscopy; butter adulteration; food quality; food safety; pycnometer technique

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Espectrometría Raman / Mantequilla Idioma: En Año: 2020 Tipo del documento: Article

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Espectrometría Raman / Mantequilla Idioma: En Año: 2020 Tipo del documento: Article