Detection of adulterations in food products containing milk and/or milk proteins.

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2002

Autores

Veloso, ACA (Autor) Outra; Teixeira, N (Autor) FFUP; Ferreira, IMPLVO (Autor) FFUP; Ferreira, MA (Autor) Outra

Revista

Título: Quimica Nova

Vol. 25

Páginas: 609-615

ISSN: 0100-4042

Editora: Sociedade Brasileira de Quimica

Indexação

ISI Web of Knowledge - 23 Citações

Classificação Científica

FOS: Ciências exactas e naturais > Química

Outras Informações

ID Authenticus: P-000-NY3

DOI: 10.1590/s0100-40422002000400016

Abstract (EN): A critical review of the most relevant analytical methodologies for quality and authenticity control of dairy products and foods containing milk proteins is presented. Chromatographic, electrophoretic and immunological methods are used for: detection of cow's milk in ewe and goat milks, detection of whey added to milk, detection of caseins and/or whey proteins in non-lactic foods and study compounds resulting from milk proteins degradation. Techniques based on polimerase chain reaction are also suitable for detection of cow's milk on cheeses of ewe and goat milks.

Idioma: Português

Tipo (Avaliação Docente): Científica

Nº de páginas: 7