Data fusion of fluorescence and UV spectroscopies improves the detection of cocoa butter adulteration

Anna Dankowska

Abstract

The aim of this research is to develop a quick and cheap method of discriminating between cocoa butter and cocoa butter equivalents. The obtained results are satisfactory for classification of genuine cocoa butter and cocoa butter equivalents and for detection of cocoa butter adulterations with cheaper cocoa butter equivalents. The method is an important technical support of public health against profit-driven practices.
Author Anna Dankowska (WT / KTAS)
Anna Dankowska,,
- Department of Food Commodity Science
Journal seriesEuropean Journal of Lipid Science and Technology, ISSN 1438-7697, (A 30 pkt)
Issue year2017
Vol119
No8
Pages1-7
Publication size in sheets0.5
Keywords in Englishcocoa butter adulteration, cocoa butter equivalent, data fusion, synchronous fluorescence spectroscopy, UV spectroscopy
ASJC Classification1106 Food Science; 1305 Biotechnology; 1600 General Chemistry; 2209 Industrial and Manufacturing Engineering
DOIDOI:10.1002/ejlt.201600268
URL https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.201600268
Languageen angielski
Score (nominal)30
Score sourcejournalList
ScoreMinisterial score = 30.0, 11-03-2020, ArticleFromJournal
Publication indicators WoS Citations = 6; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.099; WoS Impact Factor: 2017 = 2.2 (2) - 2017=2.296 (5)
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