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Pregled bibliografske jedinice broj: 1144253

Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types

Kazazić, Snježana; Gajdoš-Kljusurić, Jasenka; Radeljević, Biljana; Plavljanić, Dijana; Špoljarić, Jasminka; Ljubić, Tihana; Bilić, Branka; Mikulec, Nataša
Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types // Journal of food processing and preservation, 45 (2021), 9; e15732, 12 doi:10.1111/jfpp.15732 (međunarodna recenzija, članak, znanstveni)

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Naslov
Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types

Autori
Kazazić, Snježana ; Gajdoš-Kljusurić, Jasenka ; Radeljević, Biljana ; Plavljanić, Dijana ; Špoljarić, Jasminka ; Ljubić, Tihana ; Bilić, Branka ; Mikulec, Nataša

Izvornik
Journal of food processing and preservation (0145-8892) 45 (2021), 9; E15732, 12

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
butter ; adulteration ; food fraud ; gas chromatography (GC) ; near infrared spectroscopy (NIR) ; chemometrics

Sažetak
The aim of this study was to compare the effectiveness of gas chromatography (GC) and near- infrared spectroscopy (NIR) spectroscopy in detecting butter adulteration. Butter samples with a known percentage of added margarine or pork fat were prepared. Chemometric techniques (principal component analysis and partial least squares regression) were applied on the NIR spectra and GC data, which enabled the qualitative separation of samples depending on the added proportion of adulterant, and the quantitative prediction of the proportion of added adulterant or certain fatty acid content. C12:0 ; C16:0 ; C18:0 ; C16:1 ; C18:1n9 ; C18:2n6 showed significant trend changes depending on the adulteration degree. NIR has proven to be a suitable technique for the rapid determination of butter adulteration.

Izvorni jezik
Engleski

Znanstvena područja
Interdisciplinarne biotehničke znanosti



POVEZANOST RADA

Projekti:
EK-KF-KK.01.1.1.04.0058 - Potencijal mikroinkapsulacije u proizvodnji sireva (SIR JE IN) (Mikulec, Nataša; Kazazić, Snježana; Zdolec, Nevijo, EK - KK.01.1.1.04) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb,
Agronomski fakultet, Zagreb

Profili:

Avatar Url Snježana Kazazić (autor)

Avatar Url Jasenka Gajdoš Kljusurić (autor)

Avatar Url Nataša Mikulec (autor)

Avatar Url Branka Bilić (autor)

Avatar Url Jasminka Špoljarić (autor)

Avatar Url Biljana Radeljević (autor)

Avatar Url Dijana Plavljanić (autor)

Poveznice na cjeloviti tekst rada:

doi ifst.onlinelibrary.wiley.com doi.org

Citiraj ovu publikaciju:

Kazazić, Snježana; Gajdoš-Kljusurić, Jasenka; Radeljević, Biljana; Plavljanić, Dijana; Špoljarić, Jasminka; Ljubić, Tihana; Bilić, Branka; Mikulec, Nataša
Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types // Journal of food processing and preservation, 45 (2021), 9; e15732, 12 doi:10.1111/jfpp.15732 (međunarodna recenzija, članak, znanstveni)
Kazazić, S., Gajdoš-Kljusurić, J., Radeljević, B., Plavljanić, D., Špoljarić, J., Ljubić, T., Bilić, B. & Mikulec, N. (2021) Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types. Journal of food processing and preservation, 45 (9), e15732, 12 doi:10.1111/jfpp.15732.
@article{article, author = {Kazazi\'{c}, Snje\v{z}ana and Gajdo\v{s}-Kljusuri\'{c}, Jasenka and Radeljevi\'{c}, Biljana and Plavljani\'{c}, Dijana and \v{S}poljari\'{c}, Jasminka and Ljubi\'{c}, Tihana and Bili\'{c}, Branka and Mikulec, Nata\v{s}a}, year = {2021}, pages = {12}, DOI = {10.1111/jfpp.15732}, chapter = {e15732}, keywords = {butter, adulteration, food fraud, gas chromatography (GC), near infrared spectroscopy (NIR), chemometrics}, journal = {Journal of food processing and preservation}, doi = {10.1111/jfpp.15732}, volume = {45}, number = {9}, issn = {0145-8892}, title = {Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types}, keyword = {butter, adulteration, food fraud, gas chromatography (GC), near infrared spectroscopy (NIR), chemometrics}, chapternumber = {e15732} }
@article{article, author = {Kazazi\'{c}, Snje\v{z}ana and Gajdo\v{s}-Kljusuri\'{c}, Jasenka and Radeljevi\'{c}, Biljana and Plavljani\'{c}, Dijana and \v{S}poljari\'{c}, Jasminka and Ljubi\'{c}, Tihana and Bili\'{c}, Branka and Mikulec, Nata\v{s}a}, year = {2021}, pages = {12}, DOI = {10.1111/jfpp.15732}, chapter = {e15732}, keywords = {butter, adulteration, food fraud, gas chromatography (GC), near infrared spectroscopy (NIR), chemometrics}, journal = {Journal of food processing and preservation}, doi = {10.1111/jfpp.15732}, volume = {45}, number = {9}, issn = {0145-8892}, title = {Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types}, keyword = {butter, adulteration, food fraud, gas chromatography (GC), near infrared spectroscopy (NIR), chemometrics}, chapternumber = {e15732} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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