Application of electrical impedance spectroscopy for the characterisation of yoghurts

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMeira, Ana Cristina Freitas de Oliveira-
Autor(es): dc.creatorMorais, Larissa Carolina de-
Autor(es): dc.creatorPaula, Marielle Maria de Oliveira-
Autor(es): dc.creatorPinto, Sandra Maria-
Autor(es): dc.creatorResende, Jaime Vilela de-
Data de aceite: dc.date.accessioned2026-02-09T12:11:54Z-
Data de disponibilização: dc.date.available2026-02-09T12:11:54Z-
Data de envio: dc.date.issued2023-06-05-
Data de envio: dc.date.issued2023-06-05-
Data de envio: dc.date.issued2023-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/56928-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0958694623000444-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1156408-
Descrição: dc.descriptionElectrical properties can provide information about food composition and structure. In this context, the present work aimed to characterise and group five samples (A, B, C, D, E) of low-fat, high-protein commercial yoghurts using electrical impedance spectroscopy (EIS) and conventional analytical techniques (rheological and physicochemical). The impedance analysis was performed in an experimental electrical system with frequencies ranging between 50 Hz and 1 MHz. Based on the results, samples were distributed into two main groups. The first, formed by yoghurts C and D, and the second group, composed by samples A, B and E. Pearson's correlation indicated that there is a positive linear correlation only between the absolute impedance of the samples in average (80 kHz) and high frequency (1000 kHz) and the rheological parameter k . Finally, the results suggest that EIS is a promising method for the assertive characterisation and grouping of yoghurts.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Dairy Journal-
Palavras-chave: dc.subjectElectrical impedance spectroscopy (EIS)-
Palavras-chave: dc.subjectYoghurts-
Palavras-chave: dc.subjectPearson's correlation-
Título: dc.titleApplication of electrical impedance spectroscopy for the characterisation of yoghurts-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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