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Use este identificador para citar ou linkar para este item: http://hdl.handle.net/1843/78381
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Campo DCValorIdioma
dc.creatorThiago de Oliveira Mendespt_BR
dc.creatorBrenda Lee Simas Portopt_BR
dc.creatorMaria Jose Valenzuela Bellpt_BR
dc.creatorÍtalo Tuler Perronept_BR
dc.creatorMarcone Augusto Leal de Oliveirapt_BR
dc.date.accessioned2024-11-29T18:12:46Z-
dc.date.available2024-11-29T18:12:46Z-
dc.date.issued2016-12-15-
dc.citation.volume213pt_BR
dc.citation.spage647pt_BR
dc.citation.epage653pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2016.07.035pt_BR
dc.identifier.issn1873-7072pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/78381-
dc.description.resumoAdulteration of milk with whey is difficult to detect because these two have similar physical and chemical characteristics. The traditional methodologies to monitor this fraud are based on the analysis of caseinomacropeptide. The present study proposes a new approach to detect and quantify this fraud using the fatty acid profiles of milk and whey. Fatty acids C14:0, C16:0, C18:0, C18:1, C18:2 and C18:3 were selected by gas chromatography associated with discriminant analysis to differentiate milk and whey, as they are present in quite different amounts. These six fatty acids were quantified within a short time by capillary zone electrophoresis in a set of adulterated milk samples. The correlation coefficient between the true values of whey addition and the experimental values obtained by this technique was 0.973. The technique is thus useful for the evaluation of milk adulteration with whey, contributing to the quality control of milk in the dairy industry.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectFraudpt_BR
dc.subjectWheypt_BR
dc.subjectMilkpt_BR
dc.subjectFatty acidspt_BR
dc.subjectCapillary electrophoresispt_BR
dc.subject.otherFraudept_BR
dc.subject.otherSoro do leitept_BR
dc.subject.otherLeitept_BR
dc.subject.otherÁcidos gordurosos não-saturados na nutrição humanapt_BR
dc.subject.otherEletroforese capilarpt_BR
dc.subject.otherAlimentos - Adulteração e inspeçãopt_BR
dc.subject.otherControle de qualidadept_BR
dc.titleCapillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey additionpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814616310573?via%3Dihubpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-8346-1552pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-3469-0284pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-7038-4570pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-3393-4876pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-6026-9608pt_BR
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