Interlaboratory validation of modified classical qualitative methods for detection of adulterants in milk: starch, chloride and sucrose

Carina de Souza Gondim; Roberto Gonçalves Junqueira; Scheilla Vitorino Carvalho de Souza

Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39657

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DC Field	Value	Language
dc.creator	Carina de Souza Gondim	pt_BR
dc.creator	Roberto Gonçalves Junqueira	pt_BR
dc.creator	Scheilla Vitorino Carvalho de Souza	pt_BR
dc.date.accessioned	2022-02-24T15:28:43Z	-
dc.date.available	2022-02-24T15:28:43Z	-
dc.date.issued	2016	-
dc.citation.volume	9	pt_BR
dc.citation.spage	2509	pt_BR
dc.citation.epage	2520	pt_BR
dc.identifier.doi	10.1007/s12161-016-0432-7	pt_BR
dc.identifier.issn	19369751	pt_BR
dc.identifier.uri	http://hdl.handle.net/1843/39657	-
dc.description.resumo	Interlaboratory validation procedures were proposed and performed to confirm the effectiveness of modified classical qualitative methods for the detection of adulterants in milk, including starch, chloride, and sucrose, which were previously validated by a single laboratory approach. Raw milk samples that were adulterated with 150 g L−1 of water and 0.0, 0.3, 0.8, and 1.2 g L−1 of starch, 0, 1.5, 2.0, and 2.5 g L−1 of chlorides, and 0.0, 2.4, 3.0, and 3.6 g L−1 of sucrose were sent to 10 collaborators in Brazil that represent the government, food control, food industry, and university affiliations. Reliability rates of 93 to 100, 98 to 100, and 99 to 100 % were obtained for the starch, chlorides, and sucrose methods, respectively. The prediction intervals for the probability of detection proved the sensitivity and selectivity of the methods. Concordance values were greater than 0.85 to starch, 0.98 to chlorides, and 0.99 to sucrose, indicating precision and that the procedures were properly standardized between the collaborators. The estimated detection limits and unreliability regions confirmed the fitness of the modified methods for their respective purposes.	pt_BR
dc.description.sponsorship	CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior	pt_BR
dc.format.mimetype	pdf	pt_BR
dc.language	eng	pt_BR
dc.publisher	Universidade Federal de Minas Gerais	pt_BR
dc.publisher.country	Brasil	pt_BR
dc.publisher.department	FAR - DEPARTAMENTO DE ALIMENTOS	pt_BR
dc.publisher.initials	UFMG	pt_BR
dc.relation.ispartof	Food Analytical Methods	pt_BR
dc.rights	Acesso Restrito	pt_BR
dc.subject	Collaborative studies	pt_BR
dc.subject	Thickeners	pt_BR
dc.subject	Classical methods	pt_BR
dc.subject	Qualitative methods	pt_BR
dc.subject	Milk adulteration	pt_BR
dc.subject.other	Tecnologia de alimentos	pt_BR
dc.subject.other	Leite	pt_BR
dc.title	Interlaboratory validation of modified classical qualitative methods for detection of adulterants in milk: starch, chloride and sucrose	pt_BR
dc.type	Artigo de Periódico	pt_BR
dc.url.externa	https://link.springer.com/article/10.1007/s12161-016-0432-7	pt_BR
Appears in Collections:	Artigo de Periódico

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