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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41728
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dc.creatorCarolina Sheng Whei Miawpt_BR
dc.creatorCamila Assispt_BR
dc.creatorAlessandro Rangel Carolino Sales Silvapt_BR
dc.creatorMaria Luísa Cunhapt_BR
dc.creatorMarcelo Martins Senapt_BR
dc.creatorScheilla Vitorino Carvalho de Souzapt_BR
dc.date.accessioned2022-05-16T21:43:32Z-
dc.date.available2022-05-16T21:43:32Z-
dc.date.issued2018-07-15-
dc.citation.volume254pt_BR
dc.citation.spage272pt_BR
dc.citation.epage280pt_BR
dc.identifier.doi10.1016/j.foodchem.2018.02.015pt_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41728-
dc.description.resumoGrape, orange, peach and passion fruit nectars were formulated and adulterated by dilution with syrup, apple and cashew juices at 10 levels for each adulterant. Attenuated total reflectance Fourier transform mid infrared (ATR-FTIR) spectra were obtained. Partial least squares (PLS) multivariate calibration models allied to different variable selection methods, such as interval partial least squares (iPLS), ordered predictors selection (OPS) and genetic algorithm (GA), were used to quantify the main fruits. PLS improved by iPLS-OPS variable selection showed the highest predictive capacity to quantify the main fruit contents. The selected variables in the final models varied from 72 to 100; the root mean square errors of prediction were estimated from 0.5 to 2.6%; the correlation coefficients of prediction ranged from 0.948 to 0.990; and, the mean relative errors of prediction varied from 3.0 to 6.7%. All of the developed models were validated.pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectfood fraudpt_BR
dc.subjectMid-infrared spectroscopypt_BR
dc.subjectMultivariate analysispt_BR
dc.subjectChemometricspt_BR
dc.subjectVariable selectionpt_BR
dc.subjectMultivariate validationpt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherFrutaspt_BR
dc.subject.otherEspectroscopia de infravermelho médiopt_BR
dc.titleDetermination of main fruits in adulterated nectars by ATR-FTIR spectroscopy combined with multivariate calibration and variable selection methodspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814618302401?via%3Dihubpt_BR
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