The potential of spectroscopic (i.e. mid-infrared and front-face fluorescence) and physicochemical methods combined with chemometric tools was investigated for discriminating Emmental cheeses produced in different regions of France. A total of 20 French Emmental cheeses belonging to different brand products were studied. When principal component analysis was applied separately to each used technique, the discrimination of cheeses was not satisfactory. Therefore, common components and specific weight analysis was applied to the whole data sets: the second common component (q 2), discriminating cheeses of producer C from the others, expressed 78 and 23 % of the inertia of the vitamin A and tryptophan, respectively. On the contrary, the third common component (q 3), discriminating cheeses as a function of their ripening time and/or their manufacturing process procedure, expressed 15, 30, and 16 % of the inertia of the 3,000–2,800, 1,700–1,500 and 1,500–900 cm−1 spectral region. The infrared and fluorescence spectral patterns allowed molecular interpretation and identification of Emmental cheeses according to their both manufacturing process and brand products.
Endothelial nitric oxide synthase polymorphism G298T in association with oxidative DNA damage in coronary atherosclerosis
Content Type Journal Article
Category Research Note
RAJESH G. KUMAR, Department of Genetics, Osmania Univers ... more
A micropropagation protocol was developed for multiplication of seedless lemon (Citrus limon L. cv. Kaghzi Kalan) using nodal explants. The maximum shoot regeneration was observed on low level of BAP (0.1 mg l−1) or kinetin (0.5 mg l−1). BA was recorded to be better than kinetin in terms of ... more
The objective of this study was to evaluate the activity, kinetic behavior, and thermal inactivation kinetics of peroxidase (POD) in aqueous extracts from two kinds of milk ripe stage corn, sweet corn and waxy corn. Optimum activities using guaiacol as the hydrogen donor were obtained for s ... more