4. ARAŞTIRMA SONUÇLARI VE TARTIŞMA
4.12. Somun ve Yufka Ekmek Denemeleri
4.12.3. OBBU paçallarından hazırlanan somun ekmeklerin bazı fiziksel
Com a finalização do trabalho em questão observou-se a algumas perspectivas para um aprofundamento nas análises espectroscópicas associada ao matriz em estudo (leite em pó).
Obter um maior número de amostras de leite em pó integral e desnatado a fim de melhorar ainda mais sua classificação, quanto ao teor de lipídios.
Realizar outras análises em amostras comerciais de leite em pó como: determinação de acidez titulável, cinzas e posterior determinação dos minerais, como cálcio e Construir modelos PLS para os parâmetros, citados acima.
Utilizar modelos multivariados não lineares e métodos para seleção de variáveis. Validar a metodologia no NIR, priorizando as figuras de mérito da calibração
REFERÊNCIAS
AKRÉ. J. Alimentação infantil: bases fisiológicas. São Paulo: IBFAN, Instituto de Saúde de São Paulo, 1994. p. 97.
ALISHAHI, A.; FARAHMANDA, H.; PRIETO , N.; COZZOLINO , D. Identification of transgenic foods using NIR spectroscopy: A review. Spectrochimica Acta Part A , v.75 p. 1–7, 2010. Disponível em:
http://www.sciencedirect.com/science?_ob=ArticleListURL&_method=list&_ArticleListID= 1785650729&_st=13&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=1 0&md5=1e000a178c341c5e94e36db882b02402&searchtype=a
Acesso em: 04 maio 2011.
ANNUAL BOOK OF ASTM STANDARDS. Standards practices for infrared, multivariate, quantitative analysis, E1655. ASTM International: West Conshohocken, 2000. Disponível em: http://www.astm.org/Standards/ E1655.htm. Acesso em: 19 jul. 2011.
ANNUAL BOOK OF ASTM STANDARDS. Standards practices for infrared, multivariate, quantitative analysis, D4855-97 de 2002. ASTM International: West Conshohocken, 2000.
Disponível em: http://www.astm.org/Standards/D4855.htm. Acesso em: 19 Jul 2011.
AZIZIAN. H.; KRAMER.; J. K.G. A Rapid Method for the Quantification of Fatty Acids in Fats and Oils with Emphasis on trans Fatty Acids Using Fourier Transform Near Infrared Spectroscopy (FT-NIR). Lipids, v. 40, p. 855 – 867, 2005.Disponível em:
http://www.springerlink.com.ez18.periodicos.capes.gov.br/content/f645162222526163/fulltex t.pdf. Acesso em: 20 jul 2011
BAHL, A.; BAHL,B.S; TULI,G.D. Colloids. In:_______. Essential of physical chemistry. ed. 24. India: S CHAND, 2009. Cap. 22. p 807 -833
BARABÁSS, S. The application of near infrared spectroscopy (NIR) technique for non- destructive investigation of mixed milk powder products. Mljekarstvo, v. 51, p. 263–272, 2001. Disponível em: http://www.google.com.br/#hl=pt- BR&q=The+application+of+near+infrared+spectroscopy+%28NIR%29+technique+for+non- destructive+investigation+of+mixed+milk+powder+products.&oq=The+application+of+near +infrared+spectroscopy+%28NIR%29+technique+for+non- destructive+investigation+of+mixed+milk+powder+products.&aq=f&aqi=&aql=&gs_sm=s& gs_upl=31581l31581l0l32924l1l1l0l0l0l0l0l0ll0&bav=on.2,or.r_gc.r_pw.&fp=6fc745fcda6ba ff9&biw=1366&bih=573. Acesso em: 23 jul 2011.
BARBANO, D. M.; LYNCH, J. M.. Major Advances in Testing of Dairy Products: Milk Component and Dairy Product Attribute Testing. Journal Dairy Science, v. 89, p. 1189– 1194, 2006. Disponível em:
http://download.journals.elsevierhealth.com/pdfs/journals/0022- 0302/PIIS0022030206721889.pdf
BORIN, A.; FERRÃO , M. F.; MELLO. C.; MARETTO, D. A .;POPPI, R. J. Least-
squares support vector machines and near infrared spectroscopy for quantification of common adulterants in powdered milk. Analytica Chimica Acta , v. 579 , p. 25–32 , 2006.Disponível em:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6TF4-4PHBWTM-1- 1&_cdi=5216&_user=687335&_pii=S0003267007013955&_origin=search&_zone=rslt_list_ item&_coverDate=10%2F03%2F2007&_sk=993989998&wchp=dGLbVzW-
zSkzS&md5=9d4fa0e65be7c7641c9bc4b5cfc5ca7e&ie=/sdarticle.pdf .Acesso em: 19 mar 2010.
BARTON, R. The history of John Tyndall. Inglaterra: BRITANNICA ACADEMIC EDITION, 2011. Disponível em:
http://www.britannica.com/EBchecked/topic/611577/John-Tyndall.
Acesso em: 20 mar 2011
BOYD, C. The Nestlé Infant Formula Controversy and a Strange Web of Subsequent Business Scandals. Journal of Business Ethics, v. 1, p. 1-11, 2011
Disponível em:
http://www.springerlink.com.ez18.periodicos.capes.gov.br/content/n2173367q0nn7442/fullte xt.p
Acesso em: 20 nov 2011
BØYSWORTH, M. K.; BOOKSH.K.S. Aspects of multivariate calibration applied to near- infrared spectroscopy. In: BURNS, D. A.; CIURCZAK, E. W. Handbook of Near-Infrared Analysis. New York, 2001.Cap.10, p. 208 – 210.
BROWN, S.Has the chemometrics revolution ended? Some views on the past, present and future of chemometrics. Chemometrics and Intelligent Laboratory Systems, v. 30, p. 49-58, 1995.Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271351&_user=687335 &_pii=0169743995000348&_check=y&_origin=search&_zone=rslt_list_item&_coverDate= 1995-11-30&wchp=dGLbVlk-zSkzk&md5=175c024e4d46a146bfad091bacabb75a/1-s2.0- 0169743995000348-main.pdf
Acesso em: 03 abr 2010.
BURNS, D. A.; CIURCZAK, E. W. Handbook of Near-Infrared Analysis. New York: Marcel Dekker, 2001.
CABANÁS, V.M.; POLVILLO, O.; BOTELLA, B.; HORCADA, A. Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopy . Food Chemistry v.124, p. 373–378, 2011. Disponível em:
http://www.sciencedirect.com.ez18.periodicos.capes.gov.br/science?_ob=MImg&_imagekey =B6T6R-509B299-2-
5&_cdi=5037&_user=923856&_pii=S0308814610007417&_origin=gateway&_coverDate=0 1%2F01%2F2011&_sk=998759998&view=c&wchp=dGLbVzz-
zSkWW&md5=cdc1ef019380d219f1bdedef840c6198&ie=/sdarticle.pdf. Acesso em: 29 jan 2011.
CASALE, M.; ZUNIN, P.; COSULICH, M. E .; PISTARINO E .; PEREGO P.; LANTERI ,S. Characterisation of table olive cultivar by NIR spectroscopy.Food Chemistry. v .122, p.
1261–1265, 2010.Disponível em:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-4YNT4DC-5- 7&_cdi=5037&_user=687335&_pii=S0308814610003730&_origin=search&_zone=rslt_list_ item&_coverDate=10%2F15%2F2010&_sk=998779995&wchp=dGLzVzz-
zSkzS&md5=14fd2182370057c9d4087812c018a1e6&ie=/sdarticle.pdf. Acesso em: 26 jan 2011
CECCHI, M. H. Fundamentos Teóricos e Práticos em Análise de Alimentos. 2. ed. Campinas, SP: Unicamp, 2003.
CEN, H .; HE, Y. Theory and application of near infrared reflectance spectroscopy in determination of food quality. Trends in Food Science & Technology, v. 18, p. 72 – 83, 2007 Disponível em:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6VHY-4M69JH7-1- 1&_cdi=6079&_user=687335&_pii=S0924224406002524&_origin=&_coverDate=02%2F28 %2F2007&_sk=999819997&view=c&wchp=dGLbVzW-
zSkzk&md5=5833c77359df75faaa4f78d2fab2e03e&ie=/sdarticle.pdf. Acesso: 4 fev 2011
CHEN, Q .; ZHAO, J.; GUO, Z.; WANG, X . Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration. Journal of Food Composition and Analysis, v. 23, p. 353–358, 2010. Disponível em:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WJH-4YVJ3X9-4-
C&_cdi=6879&_user=687335&_pii=S0889157510000797&_origin=search&_zone=rslt_list_ item&_coverDate=06%2F30%2F2010&_sk=999769995&wchp=dGLbVlz-
zSkWb&md5=9f889da9368149c3306f86e66c22e25a&ie=/sdarticle.pdf .Acesso: 4 fev 2011
CHO, S.; PROSKY, L.; DREHER, M. Complex Carbohydrates in foods. New York: Marcel Dekker, 1999.
CHU, S.; GRAYBEAL, J.; HURST, G.; STONER, J. Molecular Spectroscopy. Inglaterra: BRITANNICA ACADEMIC EDITION, 1996. Disponível em:
http://www.britannica.com/EBchecked/topic/558901/spectroscopy/80627/Infrared- spectroscopy?anchor=ref620336
Acesso em: 20 mar 2011
CODEX ALIMENTARIUS. Codex Stan1-1985, General standard for labeling of prepackaged foods.5. ed. Roma/Itália, p. 1-10, 2007.
COSCIONE, A.; ANDRADE, J.; POPPI, R .; MELLO, C .; RAIJ, B .; ABREU, M. Multivariate calibration applied to a highly interfering chemical system The simultaneous spectrophotometric determination of aluminium and iron in plants using xylenol orange and partial least-squares regression . Analytica Chimica Acta, v. 423, p. 31–40, 2000. Disponível em:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6TF4-41C2RSV-4-
1&_cdi=5216&_user=687335&_pii=S0003267000011028&_origin=search&_zone=rslt_list_ item&_coverDate=09%2F20%2F2000&_sk=995769998&wchp=dGLbVzW-
zSkWB&md5=fe8d779f3f2c4b4d37d44d3d8134b901&ie=/sdarticle.pdf
COSTA FILHO, P. A. .; POPPI, R. J. Determination of triglycerides in human plasma using near-infrared spectroscopy and multivariate calibration methods. Analytica Chimica Acta , v. 446, p. 39–47, 2001. Disponível em:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6TF4-44B2FHT-5-
P&_cdi=5216&_user=687335&_pii=S0003267001009564&_origin=search&_zone=rslt_list_ item&_coverDate=11%2F19%2F2001&_sk=995539998&wchp=dGLzVzz-
zSkWA&md5=67f84c4d2e202f4aa0aca6530ceacdbe&ie=/sdarticle.pdf
Acesso em: 22 jul 2011
COSTA FILHO.A.C. Rapid determination of sucrose in chocolate mass using near infrared spectroscopy . Analytica Chimica Acta, v. 631, p. 206-211, 2009. Disponível em:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6TF4-4TT9GKW-1-
N&_cdi=5216&_user=687335&_pii=S0003267008018114&_origin=search&_zone=rslt_list_ item&_coverDate=01%2F12%2F2009&_sk=993689997&wchp=dGLzVlb-
zSkWl&md5=fab00a52334a4d61fc6e5a6a480e784c&ie=/sdarticle.pdf
Acesso em: 14 jun 2010.
DEMAN, M. J. Principles of Food Chemistry. 3. ed. Mayland: An aspen publication Gaithersburg, 1990.
FERRÃO, M.; MELLO, C. BORIN, A. MARETTO, D.;POPPI,R. LS-SVM: uma nova ferramenta quimiométrica para regressão multivariada. Comparação de modelos de regressão LS-SVM e PLS na quantificação de adulterantes em leite em pó empregando NIR. Química nova, v. 30, n 4, p. 852-859, 2007.Disponível em:
http://www.scielo.br/pdf/qn/v30n4/a18v30n4.pdf. Acesso em: 25 Jul 2011
FERREIRA, M. C.; ANTUNES, A. M.; MELGO, M. S.; VOLPE, L. O. Quimiometria I: Calibração Multivariada, um Tutorial. Química Nova, v. 22, p.724-731,1999.Disponível em:
http://www.scielo.br/scielo.php?pid=S0100-40421999000500016&script=sci_arttext
acesso em: 25 jul 2011
FIDÊNCIO, P. H..; POPPI , R. J..; ANDRADE , J.C. Determination of organic matter in soils using radial basis function networks and near infrared spectroscopy. Analytica Chimica Acta, v. 453 p. 125–134, 2002. Disponível em:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6TF4-44YS1P0-2-
X&_cdi=5216&_user=687335&_pii=S0003267001015069&_origin=search&_zone=rslt_list_ item&_coverDate=02%2F18%2F2002&_sk=995469998&wchp=dGLbVzz-
zSkWB&md5=bd5b03e85909206ca0d17a47f15f9a0f&ie=/sdarticle.pdf
Acesso em: 4 fev 2011.
FRANKHUIZEN, R. NIR Analysis of Dairy Products. In: BURNS, D. A.; CIURCZAK, E. W. Handbook of Near-Infrared Analysis. New York: CRC Press, 2001.Cap.20, p. 415 - 438.
GELADI , P.; BURGER , J .; LESTANDER, T. Hyperspectral imaging: calibration problems and solutions. Chemometrics and Intelligent Laboratory Systems, v. 72, p. 209– 217, 2004. Disponível em:
http://www.sciencedirect.com/science/article/pii/S0169743904000371
GELADI, P.; HADJIISKI , L .; HOPKE , P. Multiple regression for environmental data: nonlinearities and prediction bias. Chemometrics and Intelligent Laboratory Systems, v. 47, p. 165–173, 1999.Disponível em: http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6TFP-3W4PMXX-5- 1G&_cdi=5232&_user=687335&_pii=S0169743998002044&_origin=search&_zone=rslt_list _item&_coverDate=05%2F17%2F1999&_sk=999529997&wchp=dGLbVzW- zSkzk&md5=5ebd2d5062994cf28ad60e35f4272654&ie=/sdarticle.pdf. Acesso: 17 fev 2011.
GELADI, P. Some recent trends in the calibration literature. Chemometrics and Intelligent Laboratory Systems, v. 60, p. 211 – 224, 2002. Disponível em:
http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6TFP-44B5GW9-8-
14&_cdi=5232&_user=687335&_pii=S0169743901001976&_origin=search&_zone=rslt_list _item&_coverDate=01%2F28%2F2002&_sk=999399998&wchp=dGLbVzz-
zSkzS&md5=f4ef87cdff64deeabf62945dcb036520&ie=/sdarticle.pdf. Acesso em: 17 fev 2011.
GELADI, P. MACDOUGALL, D.; MARTENS, H. Linearization and scatter correction for near – infrared reflectance spectra of meat. Applied Espectroscopy, v.39, n.3, p.491- 500,1985. Disponível em:
http://www.opticsinfobase.org/view_article.cfm?gotourl=http%3A%2F%2Fwww.opticsinfob ase.org%2FDirectPDFAccess%2F42C0F551-90ED-9F76-
D37B2E77F51C28C4_125874.pdf%3Fda%3D1%26id%3D125874%26seq%3D0%26mobile %3Dno&org=Universidade%20Federal%20do%20Rio%20Grande%20do%20Norte
Acesso em: 22 Jul 2011.
GORRY, P. General Least-Squares Smoothing and Differentiation by the Convolution (Savitzky-Golay) Method. Analytical Chemistry , v. 62. p. 570-573, 1990. Disponível em:
http://www.sciencedirect.com/science/article/pii/S0169743904000371. Acesso em: 25 jul 2011.
GOVERIN, C.; CLARK A.S.; HOLROYD, S.; GORDON, K.Raman spectroscopic
quantification of milk powder constituents. Analytica Chimica Acta, v. 673, p. 26–32, 2010.
Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271374&_user=687335 &_pii=S0003267010006070&_check=y&_origin=search&_zone=rslt_list_item&_coverDate =2010-07-12&wchp=dGLzVlS-zSkzk&md5=3d9cfd0f56a63a2f15c757fc2d8adf72/1-s2.0- S0003267010006070-main.pdf
Acesso em: 25 dez 2010.
GRANATO, D.; CASTRO, I.A.; KATAYAMA, F.U. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT-Food Science and Technology, v. 43, p.1542-1549, 2010. Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=272383&_user=687335 &_pii=S0023643810001970&_check=y&_origin=&_coverDate=31-Dec-
2010&view=c&wchp=dGLbVlt-zSkWz&md5=7eafbeea94cc88955fe8025e2e1074ce/1-s2.0- S0023643810001970-main.pdf
GRIFF ITS, P. R.; DAHM, D.J. Continuum an Discontinuum theories of diffuse reflection. In: BURNS, D. A.; CIURCZAK, E. W. Handbook of Near-Infrared Analysis. New York, 2001. Cap.3, p. 22 - 61.
HAMMAMI, M.; ROUISSI, H.; SALAH, N.; SELMI, H.; AL-OTAIBI, M.; BLECKER, C.; KAROUI, R. Fluorescence spectroscopy coupled with factorial discriminant analysis
technique to identify sheep milk from different feeding systems. Food Chemistry, v. 122, p. 1344–1350, 2010. Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271163&_user=687335 &_pii=S0308814610004012&_check=y&_origin=search&_zone=rslt_list_item&_coverDate =2010-10-15&wchp=dGLbVlS-zSkzV&md5=33e35393e3759960220ff0fe824c3d8d/1-s2.0- S0308814610004012-main.pdf
Acesso em: 25 dez 2010
HAWKE, C. Nutrition labels and health claims: the global regulatory environment. Geneva: World Health Organization, 2004.
HOLME, D. J; PERCK, Hazel. Analytical Biochemistry. 3. ed. Inglaterra: Prentice Hall, 1998.
HOLSE, M .; LARSEN , F.; HANSEN, A.; ENGELSEN , S. Characterization of marama bean (Tylosema esculentum) by comparative Spectroscopy: NMR, FT-Raman, FT-IR and NIR. Food Research International, v. 44, p. 373–384, 2011. Disponível em:
http://www.sciencedirect.com/science/article/pii/S0963996910003649
Acesso em: 10 fev 2011
INÁCIO, M. R.C.; MOURA, M. F. V.; LIMA, K. M. G. Classification and determination of total protein in milk powder using near infrared reflectance spectrometry and the successive projections algorithm for variable selection. Vibrational Spectroscopy, v.57, p. 342-345, 2011. Disponível em:
http://www.sciencedirect.com/science/article/pii/S0924203111000907#cor0005. Acesso em: 16 jul 2011
IÑÓN, F.; GARRIGUES, S.; DE LA GUARDIA, M. Nutritional parameters of commercially available milk samples by FTIR and chemometric techniques. Analytica Chimica Acta, v. 513, p. 401–412, 2004. Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271374&_user=687335 &_pii=S0003267004003150&_check=y&_origin=search&_zone=rslt_list_item&_coverDate =2004-06-25&wchp=dGLzVlt-zSkWb&md5=79c740e26c0eeac80fe7665a0a970db9/1-s2.0- S0003267004003150-main.pdf
Acesso em: 10 mar 2010.
INSTITUTO ADOLF LUTZ. Leite e Derivados. In:______. Métodos físico-químicos para Análise de Alimentos. 1. ed. São Paulo, 2008. Cap.27, p. 851 - 854. Disponível em:
http://www.ial.sp.gov.br/index.php?option=com_remository&Itemid=0&func=startdown&id= 26. Acesso em: 02 fev 2010
JESEN, W.B. The origin of the Soxhlet Extractor. Journal Chemical educational, v. 84, p.1913-1914, 2007.Disponível em:
KALININ, A. V.; KRASHENINNIKOV, V. N. Portable milk product quality analyzer based on spectrometry in the near ir range. Journal of Applied Spectroscopy, v.75, p.288-294, 2008. Disponível em:http://www.springerlink.com/content/cm1v635x528533v7/
Acesso em: 21 Jul 2009
KAROUI , R.; MOUAZEN , A. M.; DUFOUR , E .; SCHOONHEYDT, R .;
BAERDEMAEKER , J. D. A comparison and joint use of VIS-NIR and MIR spectroscopic methods for the determination of some chemical parameters in soft cheeses at external and central zones: a preliminary study. European Food Research and Technology, v. 223,p. 363–371, 2006. Disponível em:
http://www.springerlink.com/content/f3l6705j7v586624/fulltext.pdf
Acesso em: 21 Jul 2009
KAROUI, R.; BAERDEMAEKE, J. A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products. Food Chemistry, v.102, p. 621–640, 2007. Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271163&_user=687335 &_pii=S0308814606004353&_check=y&_origin=search&_zone=rslt_list_item&_coverDate =2007-12-31&wchp=dGLzVlB-zSkWA&md5=0bb4042568e1a9052c7bbe103c62736d/1- s2.0-S0308814606004353-main.pdf
Acesso em: 29 jun 2010.
KAWAMURA, S.; KAWASAKI , M.; NAKATSUJI , H.; NATSUGA , M. Near-infrared spectroscopic sensing system for online monitoring of milk quality during milking. Sensing and Instrumentation for Food Quality and Safety, v. 1, p. 37–43, 2007. Disponível em:
http://www.springerlink.com/content/3835256007q83288/fulltext.pdf
Acesso em: 14 jul 2009.
KENNARD, R. W.; STONE, L. A. Computer Aided Design of Experiments, Technometrics, v.11, p. 137 – 148, 1969. Disponível em:
http://www.jstor.org/stable/1266770
Acesso em: 03 mar 2011.
KOESE, Y. Nestlé in the Ottoman Empire: Global Marketing with Local Flavor 1870–1927. Enterprice & Society, v.4, p.724-761, 2008.
Disponível em:
http://es.oxfordjournals.org.ez18.periodicos.capes.gov.br/content/9/4/724.full.pdf+html?maxt oshow=&hits=30&RESULTFORMAT=1&andorexacttitle=or&andorexacttitleabs=or&fulltex t=the+AND+history+AND+nestl%25E9&andorexactfulltext=or&searchid=1&FIRSTINDEX =0&sortspec=relevance&resourcetype=HWCIT
Acesso em: 24 jun 2011
LAPORTE, M. F.; PAQUIN.; GELADI.P . Near-Infrared Analysis of Fat, Protein, and Casein in Cow’s Milk. J. Agric. Food Chem, v. 47, P. 2600- 2605, 1999. Disponível em:
http://pubs.acs.org/doi/pdfplus/10.1021/jf980929r. Acesso em: 25 jul 2009.
LEE, K.; HERRMAN , T.; Jones B. Application of multivariate statistics in a risk-based approach to regulatory compliance. Food Control, v. 20, p. 17–26, 2009. Disponível em:
&_pii=S0956713508000388&_check=y&_origin=search&_zone=rslt_list_item&_coverDate =2009-01-31&wchp=dGLzVlt-zSkWb&md5=3b28b6da0921e7bcc2257dafe4ca5a0c/1-s2.0- S0956713508000388-main.pdf
Acesso em:24 jan 2010.
LEITE, J. L. B.; CARVALHO, G. C.; SIRQUEIRA, K. B. Comércio internacional de lácteos. 2. ed. Juiz de fora/MG: Embrapa, 2009. Disponível em: http://www.cnpg.embrapa.br. Acessado em: 25 out 2010.
LIJUAN, X.; YIBIN, Y.; HONGJIAN, L.; YING, Z.; XIAOYING, N. Nondestructive determination of soluble solids content and pH in tomato juice using NIR transmittance spectroscopy. Sensing and Instrumentation for Food Quality and Safety, v.2, p. 111–115, 2008. Disponível em: http://www.springerlink.com/content/8743285038375338/fulltext.pdf
Acesso em: 10 ago 2009.
LIU, F.; YE, X.; HE, Y .; LI, W. Application of visible/near infrared spectroscopy and chemometric calibrations for variety discrimination of instant milk teas. Journal of Food Engineering, v.93, p. 127–133, 2009. Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271146&_user=687335 &_pii=S026087740900017X&_check=y&_origin=search&_zone=rslt_list_item&_coverDate =2009-07-31&wchp=dGLbVlk-zSkWz&md5=eb76164ef5de30d6bc07f8432417d651/1-s2.0- S026087740900017X-main.pdf
Acesso em: 10 abr 2010.
LUNDSTROM, D. Few Good Man from Univac. Cambriage:MIT Press, 1987.
MAAMOURI, O.; ROUISSI, H.; DRIDI, A .; KAMMOUN, A.; MOUNIR , S
BAERDEMAEKER, J.; KAROUI, R. Mid infrared attenuated total reflection spectroscopy as a rapid tool to assess the quality of Sicilo-Sarde ewe’s milk during the lactation period after replacing soybean meal with scotch bean in the feed ration. Food Chemistry, v.106, p. 361- 368, 2008.Disponível:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271163&_user=687335 &_pii=S0308814607005171&_check=y&_origin=search&_zone=rslt_list_item&_coverDate =2008-01-01&wchp=dGLzVlB-zSkWA&md5=2075b36c34e0534837ccc41eda1ff12a/1-s2.0- S0308814607005171-main.pdf
Acesso em: 15 ago 2009.
MAGGIO, R.; CERRETANI , L.; CHIAVARO , E.; KAUFMAN, T.; BENDINI , A. novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils. Food Control, v. 21, p.890–895, 2010. Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271164&_user=687335 &_pii=S0956713509003314&_check=y&_origin=search&_zone=rslt_list_item&_coverDate =2010-06-30&wchp=dGLzVlt-zSkWb&md5=311d7e4316a33ad4487e0bbb5394ed96/1-s2.0- S0956713509003314-main.pdf
Acesso em: 22 out 2010.
MANUAL do Usuário “The Unscrambler X 10.1”, CAMO S.A, Noruega, 2011. Disponível em: http://www.camo.com.html. Acesso em: 03 fev 2011.
MAN, John M. Lipids of Foods. In:_____. Principles of Food Chemistry. 3. ed. Gaithersburg: [s.n], 1999. Cap.2, p. 51 -70.
MAPA. Seminário de Sensibilização sobre Ensaios de Proficiência no Âmbito do Projeto Mercosul regulamentação técnica na indústria de alimentos. Ministério da agricultura e abastecimento.cna. Rio de Janeiro. RN, 2005 Disponível em:
http://www.inmetro.gov.br/credenciamento/palestras/RegulamentacaoTecnica.pdf. Acesso em: 01 fev 2010.
MARTIN ,G.; HIERRO, J.; SANCHO , R.; ESTEBAN , J.; QUINTANA , A.; REVILLA , I. Determination of the percentage of milk (cow’s, ewe’s and goat’s) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre- optic probe.Analytica Chimica Acta ,v. 604, p. 191 - 196 , 2007. Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271374&_user=687335 &_pii=S0003267007017229&_check=y&_origin=&_coverDate=05-Dec-
2007&view=c&wchp=dGLzVlB-zSkWA&md5=7ac7debbbf885c73364675f60a366d89/1- s2.0-S0003267007017229-main.pdf
Acesso em: 22 out 2009.
MASTELLONE, P. El Mundo de La Leche. Espanha: [s.n], 2011.
MAS, S.; JUAN, A.; TAULER, R.; OLIVIERI, A.; ESCANDAR, G. Application of
chemometric methods to environmental analysis of organic pollutants: A review. Talanta, v. 80, p. 1052–1067, 2010. Disponível:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271360&_user=687335 &_pii=S0039914009007516&_check=y&_origin=search&_zone=rslt_list_item&_coverDate =2010-01-31&wchp=dGLbVlk-zSkWb&md5=fc45eedde6bcae8c43465269ae7b0d8f/1-s2.0- S0039914009007516-main.pdf
Acesso em: 25 fev 2010.
MASSART, D.L.; VANDEGINSTE.; B,G.M .; DEMING , S.N.; KAUFMAN , Y. Comparison of the performance of the class modelling techniques UNEQ, SIMCA, and PRIMA. Chemometrics and Intelligent Laboratory Systems, v. 4, 65-93, 1988.Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271351&_user=687335 &_pii=0169743988800133&_check=y&_origin=search&_zone=rslt_list_item&_coverDate= 1988-07-31&wchp=dGLzVlk-zSkzk&md5=8002a701fdc375303ebaeb7512fd2bfd/1-s2.0- 0169743988800133-main.pdf
Acesso em: 25 ago 2009.
MAZEROLLES, G.; HANAFI, M.; DUFOUR, E.; BERTRAND, D.; QANNARI, E.M. Common components and specific weights analysis: A chemometric method for dealing with complexity of food products. Chemometrics and Intelligent Laboratory Systems, v. 81, p. 4- 49, 2006. Disponível em:
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271351&_user=687335 &_pii=S0169743905001504&_check=y&_origin=search&_zone=rslt_list_item&_coverDate