Detection of formaldehyde in cheese using FTIR spectroscopy

• المؤلفون الرئيسيون: Alkhalf, Maha Ibrahim, Mirghani, Mohamed Elwathig Saeed
• التنسيق: مقال
• اللغة: English; English
• منشور في: Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)""" 2017
• الموضوعات: Q Science (General); T Technology (General); TP368 Food processing and manufacture
• الوصول للمادة أونلاين: http://irep.iium.edu.my/62110/1/62110_Detection%20of%20formaldehyde%20in%20cheese.pdf; http://irep.iium.edu.my/62110/7/62110_Detection%20of%20formaldehyde%20in%20cheese_scopus.pdf; http://irep.iium.edu.my/62110/; http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(38)%20R1.pdf

A new analytical method was developed for determining formaldehyde (CH2O) in cheese by FTIR spectroscopy. Formaldehyde (CH2O) was also spiked at 0 to 100 mg/100g in freshly prepared cheese. Two sets, each of twenty one (21) samples, were prepared using the same type of soft white cheese. FTIR spectr...