δ
authenticity
cheese
geographical characterization
isotope ratio mass spectrometry
sulfur isotopic ratio
Journal
Journal of mass spectrometry : JMS
ISSN: 1096-9888
Titre abrégé: J Mass Spectrom
Pays: England
ID NLM: 9504818
Informations de publication
Date de publication:
Jul 2020
Jul 2020
Historique:
received:
10
07
2019
revised:
23
09
2019
accepted:
24
09
2019
pubmed:
8
11
2019
medline:
27
3
2021
entrez:
8
11
2019
Statut:
ppublish
Résumé
Casein δ
Substances chimiques
Caseins
0
Sulfur Isotopes
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
e4451Informations de copyright
© 2019 John Wiley & Sons, Ltd.
Références
Brescia M. Characterisation of the geographical origin of buffalo milk and mozzarella cheese by means of analytical and spectroscopic determinations. Food Chem. 2005;89:139-147. https://doi.org/10.1016/j.foodchem.2004.02.016
Manca G, Camin F, Coloru GC, et al. Characterization of the geographical origin of Pecorino Sardo cheese by casein stable isotope (13C/12C and15N/14N) ratios and free amino acid ratios. J Agric Food Chem. 2001;49:1404-1409. https://doi.org/10.1021/jf000706c
Faberi A, Compagnone D, Fuselli F, et al. Italian cheeses discrimination by means of δ13C and δ15N isotopic ratio mass spectrometry. Food Anal Methods. 2018;11(5):1467-1475. https://doi.org/10.1007/s12161-017-1110-0
Magdas DA, Feher I, Cristea G, et al. Geographical origin and species differentiation of Transylvanian cheese. Comparative study of isotopic and elemental profiling vs. DNA results. Food Chem. 2019;277:307-313.
Silva AV, Hélie JF, de Andrade CF, Monardes H, Mustafa AF, Stevenson R. Multi-stable isotope analysis as a tool for assessing the geographic provenance of dairy products: a case study using buffalo's milk and cheese samples from the Amazon basin, Brazil. Int Dairy J. 2014;35:107-110. https://doi.org/10.1016/j.idairyj.2013.10.019
Bontempo L, Lombardi G, Paoletti R, Ziller L, Camin F. H, C, N and O stable isotope characteristics of alpine forage, milk and cheese. Int Dairy J. 2012;23:99-104. https://doi.org/10.1016/j.idairyj.2011.10.005
Luo D, Dong H, Luo H, Xian Y, Guo X, Wu Y. Multi-element (C, N, H, O) stable isotope ratio analysis for determining the geographical origin of pure milk from different regions. Food Anal Methods. 2016;9(2):437-442. https://doi.org/10.1007/s12161-015-0204-9
Camin F, Wietzerbin K, Cortes AB, Haberhauer G, Lees M, Versini G. Application of multielement stable isotope ratio analysis to the characterization of French, Italian, and Spanish cheeses. J Agric Food Chem. 2004;52(21):6592-6601.
Bontempo L, Larcher R, Camin F, et al. Elemental and isotopic characterisation of typical Italian alpine cheeses. Int Dairy J. 2011;21:441-446. https://doi.org/10.1016/j.idairyj.2011.01.009
Camin F, Wehrens R, Bertoldi D, et al. H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses. Anal Chim Acta. 2012;711:54-59.
Camin F, Bertoldi D, Santato A, et al. Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study. Rapid Commun Mass Spectrom. 2015;29(5):415-423.
Dessau G, Jensen ML, Nakai N. Geology and isotopic studies of Sicilian sulfur deposits. Econ Geol. 1962;57:410-438. https://doi.org/10.2113/gsecongeo.57.3.410
Detmers J, Brüchert V, Habicht KS, Kuever J. Diversity of sulfur isotope fractionations by sulfate-reducing prokaryotes. Appl Environ Microbiol. 2001;67(2):888-894.
Schellenberg A, Chmielus S, Schlicht C, et al. Multielement stable isotope ratios (H, C, N, S) of honey from different European regions. Food Chem. 2010;121:770-777. https://doi.org/10.1016/j.foodchem.2009.12.082
Camin F, Bontempo L, Perini M, Piasentier E. Stable isotope ratio analysis for assessing the authenticity of food of animal origin. Compr Rev Food Sci Food Safety. 2016;15:868-877. https://doi.org/10.1111/1541-4337.12219
Valenti B, Biondi L, Campidonico L, et al. Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano. Rapid Commun. Mass Spectrom. 2017;31:737-744.
Camin F, Perini M, Colombari G, Bontempo L, Versini G. Influence of dietary composition on the carbon, nitrogen, oxygen and hydrogen stable isotope ratios of milk. Rapid Commun Mass Spectrom. 2008;22(11):1690-1696.
Schmidt HL, Rossmann A, Voerkelius S, et al. Isotope characteristics of vegetables and wheat from conventional and organic production. Isotopes Environ Health Stud. 2005;41:223-228.