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https://hdl.handle.net/11147/9076
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Çebi, Nur | - |
dc.contributor.author | Doğan, Canan Ekinci | - |
dc.contributor.author | Ekin Meşe, Ayten | - |
dc.contributor.author | Özdemir, Durmuş | - |
dc.contributor.author | Arıcı, Muhammet | - |
dc.contributor.author | Sağdıç, Osman | - |
dc.date.accessioned | 2020-07-25T22:03:28Z | - |
dc.date.available | 2020-07-25T22:03:28Z | - |
dc.date.issued | 2019 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2018.10.125 | - |
dc.identifier.uri | https://hdl.handle.net/11147/9076 | - |
dc.description.abstract | Gelatin is widely used in gummy candies because of its unique functional properties. Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined with chemometrics analysis such as hierarchical cluster analysis (HCA) (OPUS Version 7.2 software), principal component analysis (PCA) (OPUS Version 7.2 software) and partial least squares-discriminant analysis (PLS-DA) (Matlab R2017b) were used for classification and discrimination of gelatin gummy candies related to their gelatin source. The spectral region between 1734 and 1528 cm(-1) was selected for chemometric analysis. The potential of FTIR spectroscopy for determination of bovine and porcine source in gummy candies was examined and validated by a real-time polymerase chain reaction (PCR) method. Twenty commercial samples were tested by developed ATR-FTIR methodology and RT-PCR technique, mutually confirming and supporting results were obtained. Gummy candies were classified and discriminated in relation to the bovine or porcine source of gelatin with 100% success without any sample preparation using FTIR-ATR technique. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | FTIR spectroscopy | en_US |
dc.subject | Gelatin | en_US |
dc.subject | Chemometrics | en_US |
dc.subject | Source determination | en_US |
dc.subject | Gummy candy | en_US |
dc.subject | Halal food | en_US |
dc.title | A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source | en_US |
dc.type | Article | en_US |
dc.institutionauthor | Ekin Meşe, Ayten | - |
dc.institutionauthor | Özdemir, Durmuş | - |
dc.department | İzmir Institute of Technology. Chemistry | en_US |
dc.identifier.volume | 277 | en_US |
dc.identifier.startpage | 373 | en_US |
dc.identifier.endpage | 381 | en_US |
dc.identifier.wos | WOS:000451430800045 | en_US |
dc.identifier.scopus | 2-s2.0-85055748492 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2018.10.125 | - |
dc.identifier.pmid | 30502159 | en_US |
dc.relation.doi | 10.1016/j.foodchem.2018.10.125 | en_US |
dc.coverage.doi | 10.1016/j.foodchem.2018.10.125 | en_US |
dc.identifier.wosquality | Q1 | - |
dc.identifier.scopusquality | Q1 | - |
dc.identifier.wosqualityttp | Top10% | en_US |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
item.grantfulltext | open | - |
item.openairetype | Article | - |
crisitem.author.dept | 04.01. Department of Chemistry | - |
Appears in Collections: | Chemistry / Kimya PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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1-s2.0-S0308814618319095-main.pdf | 3.26 MB | Adobe PDF | View/Open |
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