2011
DOI: 10.1016/j.foodchem.2010.06.074
|View full text |Cite
|
Sign up to set email alerts
|

Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

1
65
0
17

Year Published

2013
2013
2021
2021

Publication Types

Select...
8
1

Relationship

1
8

Authors

Journals

citations
Cited by 148 publications
(83 citation statements)
references
References 17 publications
1
65
0
17
Order By: Relevance
“…Chemometric methods have been a useful tool in evaluating the quality and identity control of processing parameters for dairy products (Souza et al, 2011). Souza et al (2011) applied PCA and HCA tools in a study on the presence of adulterants in Brazilian UHT milk. Cruz et al (2013) used chemometrics methods to discriminate low-fat and full-fat yogurt characteristics.…”
Section: Physicochemical and Instrumental Analysesmentioning
confidence: 99%
“…Chemometric methods have been a useful tool in evaluating the quality and identity control of processing parameters for dairy products (Souza et al, 2011). Souza et al (2011) applied PCA and HCA tools in a study on the presence of adulterants in Brazilian UHT milk. Cruz et al (2013) used chemometrics methods to discriminate low-fat and full-fat yogurt characteristics.…”
Section: Physicochemical and Instrumental Analysesmentioning
confidence: 99%
“…Luiz et al (2010) constataram valores de índice crioscópico, superiores a -0,530 °H para marcas de leite UHT da Argentina e do Paraguai o que não foi constatado em marcas brasileiras. Em outros estudos também são relatadas a ocorrência de fraude dessa natureza (Martins et al 2008;Firmino et al, 2010;Giombelli et al, 2011;Mendes et al, 2010;Souza et al, 2011). O índice crioscópico permite determinar o ponto de congelamento ou da depressão do ponto de congelamento do leite em relação à água, importante para detectar fraudes por adição de água (Embrapa, 2007).…”
Section: Avalição Físico-químicaunclassified
“…Entretanto há relatos da presença de peróxido de hidrogênio em leite UHT processados em indústrias localizadas no Paraná, Rio Grande do Sul, São Paulo, Rio de Janeiro, Minas Gerais e Goiás, com alto percentual (30%) de amostras positivas (Souza et al, 2011). Fraudes por adição de substâncias conservantes no leite são recorrentes no Brasil e acarretam prejuízos às características sensoriais e aos processos tecnológicos que envolvem a utilização de culturas láticas e toxicidade aos consumidores (Silva, 2013) embora a utilização de peróxido e de outros conservantes seja proibida no Brasil (Brasil, 1997).…”
Section: Avalição Físico-químicaunclassified
“…In fact, milk is one of the seven top foods that is adulterated at all levels of the production process, and this fact has been widely recorded [3]. Recently, in Brazil was reported that commercial ultra-high temperature milks available in the Brazilian market presented at least one adulterant, such as starch, chlorine, formaldehyde, hydrogen peroxide and urine [4]. Moreover, the addition of cheese whey in fluid milk has already been reported [5].…”
Section: Introductionmentioning
confidence: 99%