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REVISTA DE CHIMIE
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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2017, Volume 68, Issue 9, 2002-2005

https://doi.org/10.37358/RC.17.9.5810

Mihaela Tociu, Maria Cristina Todasca, Michaela Dina Stanescu

Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils

Abstract:

The fatty acid profile of a number of commercial fermented cheeses, based on vegetable oils or milk lipids have been evaluated by GC-FID (gas chromatography with flame ionization detector), disclosing the quantity of SFAs (saturated fatty acids), MUFAs (monounsaturated fatty acids) and PUFAs (polyunsaturated fatty acids), as well as the presence of small quantities of TUFAs (trans unsaturated fatty acids) in the dairy products. The authentication of the cheeses based on vegetable oil or milk was performed by GC or IR fingerprinting.
Keywords:
vegetable oil based cheese; GC fingerprinting; IR fingerprinting; Principal Component Analysis

Issue: 2017, Volume 68, Issue 9
Pages: 2002-2005
Publication date: 2017/10/15
https://doi.org/10.37358/RC.17.9.5810
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
TOCIU, M., TODASCA, M.C., STANESCU, M.D., Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils, Rev. Chim., 68(9), 2017, 2002-2005.

Vancouver
Tociu M, Todasca MC, Stanescu MD. Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils. Rev. Chim.[internet]. 2017 Sep;68(9):2002-2005. Available from: https://doi.org/10.37358/RC.17.9.5810


APA 6th edition
Tociu, M., Todasca, M.C. & Stanescu, M.D. (2017). Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils. Revista de Chimie, 68(9), 2002-2005. https://doi.org/10.37358/RC.17.9.5810


Harvard
Tociu, M., Todasca, M.C., Stanescu, M.D. (2017). 'Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils', Revista de Chimie, 68(9), pp. 2002-2005. https://doi.org/10.37358/RC.17.9.5810


IEEE
M. Tociu, M.C. Todasca, M.D. Stanescu, "Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils". Revista de Chimie, vol. 68, no. 9, pp. 2002-2005, 2017. [online]. https://doi.org/10.37358/RC.17.9.5810


Text
Mihaela Tociu, Maria Cristina Todasca, Michaela Dina Stanescu,
Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils,
Revista de Chimie,
Volume 68, Issue 9,
2017,
Pages 2002-2005,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.9.5810.
(https://revistadechimie.ro/Articles.asp?ID=5810)
Keywords: vegetable oil based cheese; GC fingerprinting; IR fingerprinting; Principal Component Analysis


RIS
TY - JOUR
T1 - Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils
A1 - Tociu, Mihaela
A2 - Todasca, Maria Cristina
A3 - Stanescu, Michaela Dina
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 9
SP - 2002
EP - 2005
UR - https://doi.org/10.37358/RC.17.9.5810
KW - vegetable oil based cheese
KW - GC fingerprinting
KW - IR fingerprinting
KW - Principal Component Analysis
ER -


BibTex
@article{RevCh2017P2002,
author = {Tociu Mihaela and Todasca Maria Cristina and Stanescu Michaela Dina},
title = {Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils},
journal = {Revista de Chimie},
volume = {68},
number = {9},
pages = {2002-2005},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.9.5810},
url = {https://revistadechimie.ro/Articles.asp?ID=5810}
}
 
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