Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/41357
Title: Evaluation of chemical parameters in soft mold-ripened cheese during ripening by mid-infrared spectroscopy
Author: Gonzalez-Garrido, A.A.
Gomez-Velazquez, F.R.
Diaz, E.G.
Zarabozo, D.
Issue Date: 2001
Abstract: Three inverse serial digit detection tasks were evaluated with event-related brain potentials (ERPs) in 15 II-year-old children to determine how the increase of perceptual or memory demands could modify detection processing. Reaction times were significantly longer for the task that used visual blurring, compared to that with a greater memory demand. Difference-ERPs (target minus non-target conditions) showed three significant parietal components; one earlier positive peak at 162 ms interpreted as an index of working memory load; a same polarity 295 ms peak which probably represents a P3 analogous and a subsequent negative polarity component (520ms) possibly involved with motor preparation. A fourth difference-component was a frontal positive peak at 680 ms, interpreted as related to task difficulty. "2001 Lippincott Williams & Wilkins.",,,,,,,,,"http://hdl.handle.net/20.500.12104/41357","http://www.scopus.com/inward/record.url?eid=2-s2.0-0035800229&partnerID=40&md5=bf9d473a31cedb62081fc46b39ddfd3f",,,,,,"9",,"NeuroReport",,"1993
1999",,"12",,"Scopus
WOS",,,,,,"Children; ERP; Working memory",,,,,,"Event-related brain potentials in normal children during detection of inverse serial digits",,"Article" "43115","123456789/35008",,"Martín-del-Campo, S.T., Unite Mixte de Recherche Genie et Microbiologie des Procedes Alimentaires, Institut National de la Recherche Agronomique, Agro Paris Tech., F-78850 Thiverval-Grignon, France; Picque, D., Unite Mixte de Recherche Genie et Microbiologie des Procedes Alimentaires, Institut National de la Recherche Agronomique, Agro Paris Tech., F-78850 Thiverval-Grignon, France; Cosío-Ramírez, R., Postgrado en Procesos Biotecnológicos CIATEJ-CUCEI, Universidad de Guadalajara, Centro de Investigación y Asistencia en Tecnologia y Diseño Del Estado de Jalisco, A. C. (CIATEJ) Avenida Normalistas 800, Guadalajara, Jalisco, 44270, Mexico; Corrieu, G., Unite Mixte de Recherche Genie et Microbiologie des Procedes Alimentaires, Institut National de la Recherche Agronomique, Agro Paris Tech., F-78850 Thiverval-Grignon, France",,"Martin-del-Campo, S.T.
Picque, D.
Cosio-Ramirez, R.
Corrieu, G.",,"2007",,"The suitability of mid-infrared spectroscopy (MIR) to follow the evolution throughout ripening of specific physicochemical parameters in Camembert-type cheeses was evaluated. The infrared spectra were obtained directly from raw cheese samples deposited on an attenuated total reflectance crystal. Significant correlations were observed between physicochemical data, pH, acid-soluble nitrogen, nonprotein nitrogen, ammonia (NH4+), lactose, and lactic acid. Dry matter showed significant correlation only with lactose and nonprotein nitrogen. Principal components analysis factorial maps of physicochemical data showed a ripening evolution in 2 steps, from d 1 to d 7 and from d 8 to d 27, similar to that observed previously from infrared spectral data. Partial least squares regressions made it possible to obtain good prediction models for dry matter, acid-soluble nitrogen, nonprotein nitrogen, lactose, lactic acid, and NH4+ values from spectral data of raw cheese. The values of 3 statistical parameters (coefficient of determination, root mean square error of cross validation, and ratio prediction deviation) are satisfactory. Less precise models were obtained for pH. " American Dairy Science Association, 2007.
URI: http://hdl.handle.net/20.500.12104/41336
http://www.scopus.com/inward/record.url?eid=2-s2.0-34547697887&partnerID=40&md5=a6a4231bd6b41653cb14a9d95e335861
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