Sampling technique for cheese analysis by FTIR spectroscopy
A microtome sampling technique was used prior to cheese analysis with FTIR spectroscopy. Well separated fat- and protein-related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples. The absorbancy intensity of fat- and protein-related bands increased with an increase in fat a...
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| Veröffentlicht in: | Journal of food science 1998-01, Vol.63 (1), p.96-99 |
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| container_end_page | 99 |
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| container_issue | 1 |
| container_start_page | 96 |
| container_title | Journal of food science |
| container_volume | 63 |
| creator | Chen, M. (Utah State University, Logan, UT.) Irudayaraj, J |
| description | A microtome sampling technique was used prior to cheese analysis with FTIR spectroscopy. Well separated fat- and protein-related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples. The absorbancy intensity of fat- and protein-related bands increased with an increase in fat and protein contents. This technique could be used to study the chemical groups and to rapidly determine fat and protein in cheese samples |
| doi_str_mv | 10.1111/j.1365-2621.1998.tb15684.x |
| format | Article |
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This technique could be used to study the chemical groups and to rapidly determine fat and protein in cheese samples</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1998.tb15684.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ANALYTICAL METHODS ; Biological and medical sciences ; CHEESE ; CHEMICAL COMPOSITION ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; ECHANTILLONNAGE ; ESPECTROSCOPIA INFRARROJA ; Food industries ; Food science ; FOURIER TRANSFORM INFRARED SPECTROSCOPY ; FROMAGE ; FTIR spectroscopy ; Fundamental and applied biological sciences. Psychology ; INFRARED SPECTROPHOTOMETRY ; microtome ; Milk and cheese industries. Ice creams ; MUESTREO ; Oils & fats ; Proteins ; QUESO ; SAMPLING ; sampling method ; Scientific imaging ; SPECTROSCOPIE INFRAROUGE ; TECHNIQUE ANALYTIQUE ; TECNICAS ANALITICAS</subject><ispartof>Journal of food science, 1998-01, Vol.63 (1), p.96-99</ispartof><rights>1998 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1998</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3646-7ea03bd5adcb64be88cae5de0480ebbb85df8e5a3e6e30ef6d1e0f85a18b0eaf3</citedby><cites>FETCH-LOGICAL-c3646-7ea03bd5adcb64be88cae5de0480ebbb85df8e5a3e6e30ef6d1e0f85a18b0eaf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1998.tb15684.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1998.tb15684.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2170070$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Chen, M. (Utah State University, Logan, UT.)</creatorcontrib><creatorcontrib>Irudayaraj, J</creatorcontrib><title>Sampling technique for cheese analysis by FTIR spectroscopy</title><title>Journal of food science</title><description>A microtome sampling technique was used prior to cheese analysis with FTIR spectroscopy. Well separated fat- and protein-related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples. The absorbancy intensity of fat- and protein-related bands increased with an increase in fat and protein contents. This technique could be used to study the chemical groups and to rapidly determine fat and protein in cheese samples</description><subject>ANALYTICAL METHODS</subject><subject>Biological and medical sciences</subject><subject>CHEESE</subject><subject>CHEMICAL COMPOSITION</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>ECHANTILLONNAGE</subject><subject>ESPECTROSCOPIA INFRARROJA</subject><subject>Food industries</subject><subject>Food science</subject><subject>FOURIER TRANSFORM INFRARED SPECTROSCOPY</subject><subject>FROMAGE</subject><subject>FTIR spectroscopy</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>INFRARED SPECTROPHOTOMETRY</subject><subject>microtome</subject><subject>Milk and cheese industries. Ice creams</subject><subject>MUESTREO</subject><subject>Oils & fats</subject><subject>Proteins</subject><subject>QUESO</subject><subject>SAMPLING</subject><subject>sampling method</subject><subject>Scientific imaging</subject><subject>SPECTROSCOPIE INFRAROUGE</subject><subject>TECHNIQUE ANALYTIQUE</subject><subject>TECNICAS ANALITICAS</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNqVkF1r2zAUhsVYYVm3nzAwZbd2JevTGwxG12QtaTeWll0KST5qnbmxJ7k0_veVceh9z4048Og5Ly9CJwQXJM3ptiBU8LwUJSlIValisIQLxYr9G7QgkuOcKkbeogXGZZkTwuQ79D7GLZ52Khbo68Y89G2zu8sGcPe75v8jZL4LmbsHiJCZnWnH2MTMjtny5uJPFntwQ-ii6_rxAzrypo3w8fAeo9vl-c3Zz3z9a3Vx9n2dOyqYyCUYTG3NTe2sYBaUcgZ4DZgpDNZaxWuvgBsKAigGL2oC2CtuiLIYjKfH6GT29qFL-eKgt91jSMmiJhWjihKhEvRlhlxKFwN43YfmwYRRE6ynrvRWT13pqSs9daUPXel9-vz5cMFEZ1ofzM418cVQEomxxAn7NmNPTQvjKw7oy-WPTSWSIJ8FTRxg_yIw4Z8Wkkqu_16v9Prq8veKX11rmvhPM-9Np81dSJluN0ktccVYKekzFxeW8g</recordid><startdate>199801</startdate><enddate>199801</enddate><creator>Chen, M. 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(Utah State University, Logan, UT.) ; Irudayaraj, J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3646-7ea03bd5adcb64be88cae5de0480ebbb85df8e5a3e6e30ef6d1e0f85a18b0eaf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>ANALYTICAL METHODS</topic><topic>Biological and medical sciences</topic><topic>CHEESE</topic><topic>CHEMICAL COMPOSITION</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>ECHANTILLONNAGE</topic><topic>ESPECTROSCOPIA INFRARROJA</topic><topic>Food industries</topic><topic>Food science</topic><topic>FOURIER TRANSFORM INFRARED SPECTROSCOPY</topic><topic>FROMAGE</topic><topic>FTIR spectroscopy</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>INFRARED SPECTROPHOTOMETRY</topic><topic>microtome</topic><topic>Milk and cheese industries. Ice creams</topic><topic>MUESTREO</topic><topic>Oils & fats</topic><topic>Proteins</topic><topic>QUESO</topic><topic>SAMPLING</topic><topic>sampling method</topic><topic>Scientific imaging</topic><topic>SPECTROSCOPIE INFRAROUGE</topic><topic>TECHNIQUE ANALYTIQUE</topic><topic>TECNICAS ANALITICAS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, M. 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(Utah State University, Logan, UT.)</au><au>Irudayaraj, J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sampling technique for cheese analysis by FTIR spectroscopy</atitle><jtitle>Journal of food science</jtitle><date>1998-01</date><risdate>1998</risdate><volume>63</volume><issue>1</issue><spage>96</spage><epage>99</epage><pages>96-99</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>A microtome sampling technique was used prior to cheese analysis with FTIR spectroscopy. Well separated fat- and protein-related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples. The absorbancy intensity of fat- and protein-related bands increased with an increase in fat and protein contents. This technique could be used to study the chemical groups and to rapidly determine fat and protein in cheese samples</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1998.tb15684.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1998-01, Vol.63 (1), p.96-99 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194383168 |
| source | Access via Wiley Online Library |
| subjects | ANALYTICAL METHODS Biological and medical sciences CHEESE CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE ECHANTILLONNAGE ESPECTROSCOPIA INFRARROJA Food industries Food science FOURIER TRANSFORM INFRARED SPECTROSCOPY FROMAGE FTIR spectroscopy Fundamental and applied biological sciences. Psychology INFRARED SPECTROPHOTOMETRY microtome Milk and cheese industries. Ice creams MUESTREO Oils & fats Proteins QUESO SAMPLING sampling method Scientific imaging SPECTROSCOPIE INFRAROUGE TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS |
| title | Sampling technique for cheese analysis by FTIR spectroscopy |
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