DETERMINAZIONE DI PARAMETRI CHIMICI MEDIANTE TECNOLOGIA NIR (FOODSCAN™ DAIRY ANALYSER) IN CAMPIONI DI FORMAGGIO 'CACIOCAVALLO PALERMITANO'

Autor:	Scatassa, ML, Miraglia, V, Carrozzo, A, Ducato, B, Lazzara, F, Lo Dico, G, Mancuso, I., TODARO, Massimo
Přispěvatelé:	Scatassa, ML, Miraglia, V, Carrozzo, A, Ducato, B, Lazzara, F, Lo Dico, G, Todaro, M, Mancuso, I
Jazyk:	italština
Rok vydání:	2012
Předmět:	Settore AGR/19 - Zootecnica Speciale Caciocavallo Palermitano cheese Foodscan chemical parameters
Popis:	The aim of the study was to evaluate the “Global Cheese” calibration for FoodScan ™ Dairy Analyser by Foss to determination chemical and nutritional characteristics of “Caciocavallo Palermitano” cheese: fat, protein, chloride, total solids and humidity. A total of 42 samples of “Caciocavallo Palermitano” were analyzed by two methods: FoodScan™ and the official chemical methods. The statistics used for the comparison of the methods showed a more than good capacity of analysis of the NIT method. Therefore FoodScan ™ is a valuable tool to support the activities of analysis of dairy products.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______3658::e26e2bf798ff719c841657adaead51bf http://hdl.handle.net/10447/98720 Zobrazit plný text záznamu