Consulta: creatorFacets:"Lleó, Lourdes"
Registros recuperados: 2
Data/hora: 04/06/2024 02:25:18

VIS/NIR spectral signature for the Identification of Peanut Contamination of Powder Foods
Provedor de dados: 111
Autores: Ghosh, Satyabrata; Domínguez, Teresa R. Cuadrado; Diezma, Belén; Lleó, Lourdes; Barreiro, Pilar; Lacarra, Teresa García; Roger, Jean-Michel.
Visible-Near Infrared reflectance spectra are proposed for the characterization IRMM 481 peanuts in comparison to powder food materials: wheat flour, milk and cocoa. Multidimensional analysis of spectra of powder samples shows a specific NIR band centred at 1200 nm that identifies peanut compared to the rest of food ingredients, regardless compaction level and temperature. Spectral range 400-1000 nm is not robust for identification of blanched peanut. The visible range has shown to be reliable for the identification of pre-treatment and processing of unknown commercial peanut samples. A spectral index is proposed based on the combination of three wavelengths around 1200 nm that is 100% robust against pre-treatment (raw or blanched) and roasting (various...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Adulterant; Food analysis; Food composition; Food quality; Allergen; PCA; Spectroscopy.
Ano: 2015
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3216

3D front-face fluorescence spectroscopy for characterization of extra virgin olive oil and olive oil according to the spectral pattern
Provedor de dados: 111
Autores: Lleó, Lourdes; Hernández-Sánchez, Natalia; Ammari, Faten; Roger, Jean-Michel.
3D front-face fluorescence spectroscopy and principal component analysis (PCA) were used to differentiate between Extra Virgin Olive (EVOO) and Olive Oil (OO). The results show that 3D front-face fluorescence could be an effective tool to characterize EVOO and OO. Fourteen samples of olive oils were acquired directly from producers and from retail markets and their 3D fluorescence spectra were measured and analyzed. The first principal component of the PCA model retained the most important variability as a combination of freshness due to the presence of antioxidant compounds and chlorophyll; and of oxidation stage due to the presence of oxidation products. Olive oil samples presented different spectral pattern providing different scores for EVOO and OO in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food quality fluorescence spectroscopy; Olive oil; Quality assessment; Authentication.
Ano: 2016
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3699