Principal component analysis of proteolytic profiles as markers of authenticity of PDO cheeses

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1526-1532

  Guerreiro, Joana Santos ^a   Barros, Mário ^a   Fernandes, Paulo ^a   Pires, Preciosa ^a   Bardsley, Ronald ^b  

^a INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Authenticity; PCA; PDO cheeses; RP HPLC; Urea PAGE

Indexed keywords

AUTHENTICITY; CASEIN FRACTIONS; CHEMOMETRIC EVALUATION; CHEMOMETRICES; PCA; PEPTIDE MAPPING; RIPENING TIME; RP-HPLC; UREA-PAGE;

CLUSTER ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; UREA;

PRINCIPAL COMPONENT ANALYSIS;

UREA;

ARTICLE; CHEESE; CHEMOMETRICS; CLUSTER ANALYSIS; MILK; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRINCIPAL COMPONENT ANALYSIS; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANIMALS; BIOLOGICAL MARKERS; CASEINS; CATTLE; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD CONTAMINATION; FOOD HANDLING; GOATS; PORTUGAL; PRINCIPAL COMPONENT ANALYSIS; PROTEOLYSIS; SHEEP;

OVIS;

EID: 84870290202     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.066     Document Type: Article

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