التفاصيل البيبلوغرافية
| العنوان: |
Cheese and Milk Adulteration: Detection with Spectroscopic Techniques and HPLC: Advantages and Disadvantages |
| المؤلفون: |
Manos C. Vlasiou |
| المصدر: |
Dairy, Vol 4, Iss 3, Pp 509-514 (2023) |
| بيانات النشر: |
MDPI AG, 2023. |
| سنة النشر: |
2023 |
| المجموعة: |
LCC:Dairy processing. Dairy products |
| مصطلحات موضوعية: |
milk, cheese, adulteration, spectroscopy, Dairy processing. Dairy products, SF250.5-275 |
| الوصف: |
Cheese and milk are stapled dairy products consumed globally. However, adulterants in these products pose significant health risks and compromise their quality. Analytical techniques are crucial in detecting and quantifying adulterants to combat adulteration. This opinion explores the problem of cheese and milk adulteration, highlights the role of spectroscopic techniques (fluorescence spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and infrared (IR) spectroscopy) in adulteration detection, and compares their effectiveness with the well-established high-performance liquid chromatography (HPLC) method. The advantages and limitations of each technique are discussed, providing valuable insights into their applications to ensure the authenticity and safety of cheese and milk products. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2624-862X |
| Relation: |
https://www.mdpi.com/2624-862X/4/3/34; https://doaj.org/toc/2624-862X |
| DOI: |
10.3390/dairy4030034 |
| URL الوصول: |
https://doaj.org/article/187e7cddaed948a4bf689bed97d123f6 |
| رقم الانضمام: |
edsdoj.187e7cddaed948a4bf689bed97d123f6 |
| قاعدة البيانات: |
Directory of Open Access Journals |