RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibility

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1552-1560

  Parente, Eugenio ^a   Patel, Himanshu ^b   Caldeo, Veronica ^b   Piraino, Paolo ^c   McSweeney, Paul L H ^b  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c Dr Paolo Piraino Statistical Consulting   (Italy)

Author keywords

Cheese; Measurement process characterisation; Peptide profiling; Proteolysis; RP HPLC

Indexed keywords

CHEDDAR CHEESE; CHEESE QUALITY; COEFFICIENT OF VARIATION; DISCRIMINATORY POWER; MEASUREMENT PROCESS CHARACTERISATION; PARTIAL LEAST SQUARES; PRINCIPAL COMPONENTS; PROCESS OPTIMISATION; REPRODUCIBILITIES; RP-HPLC; SOURCES OF VARIATION;

CHEESES; CHROMATOGRAPHIC ANALYSIS; DISCRIMINANT ANALYSIS; PEPTIDES; PH EFFECTS; PRINCIPAL COMPONENT ANALYSIS; PROTEOLYSIS;

STATISTICAL PROCESS CONTROL;

ACCURACY; ARTICLE; CHEESE; CHEESEMAKING; CONTROLLED STUDY; EXTRACTION; PEPTIDE ANALYSIS; PH; PROCESS CONTROL; PROCESS OPTIMIZATION; PROTEIN DEGRADATION; REPRODUCIBILITY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 81855175912     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.003     Document Type: Article

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