Standard Methods for the Examination of Dairy Products

Robertson, A. H.; Black, L. A.; Breed, Robert S.; Brito, Angel de la Garza; Cowley, Raoul F.; Gibbard, James

doi:10.2105/ajph.39.5_pt_2.80

Cited by 6 publications

(3 citation statements)

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“…This represented the first dilution (1:10), subsequent dilutions being prepared by transferring 1 ml of a particular dilution to 9 ml of BPW. The diluted sample was examined for yeast and mould counts, total viable count (TVC), and coliform count (CC) (Robert 1992).…”

Section: Methodsmentioning

confidence: 99%

Storage related changes in ghee-based low-fat spread

et al. 2011

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In order to assess the shelf life of a low fat spread (LFS) based on ghee, the product with (PS) and without (CS) added 0.05 % (w/w) preservative potassium sorbate and packaged in 200 g polystyrene tubs was stored at 5°C and evaluated for changes in sensory, physico-chemical and microbiological properties. On the basis of flavour score, the PS spread could be stored for 10 weeks without appreciable loss in quality as against the CS spread which could be stored only for 5 weeks. From the point of view of spreadability, body and texture and colour, the CS product was acceptable even after 11 weeks of storage. Use of preservative had an inhibitory effect on the development of free fatty acids (FFA) and thiobarbituric acid (TBA) reactive substances. While both the products showed an increasing tendency to whey off during storage, CS wheyed off more than PS. The two spreads showed similar oiling off, which increased slightly during the storage. Microbiologically, the ghee-based low fat spreads with and without preservative was stable for 9 and 3 weeks, respectively, from the view point of yeast and mould growth; but the preservative had little effect on the total viable count. Coliforms were absent in all the samples in fresh and during storage.

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Section: Methodsmentioning

confidence: 99%

Storage related changes in ghee-based low-fat spread

et al. 2011

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“…Thus, it is necessary to provide sensitive detection methods that can track the urea level with high sensitivity and selectivity 6 – 8 . To that end, conventional analytical techniques such as infrared (IR) spectrometry 9 , 10 , liquid chromatography (HPLC) 11 , NNMR 12 , calorimetry 13 , gas chromatography (GC) 14 , fluorimetry 15 and chemiluminescence have been exploited for urea determination in real samples. However, these methods are complicated, require sample pretreatment, and long-time for analysis, in addition to the high interfering levels with other species such as K + , Na + ions, uric acid 16 , 17 .…”

Section: Introductionmentioning

confidence: 99%

Non-enzymatic disposable electrochemical sensors based on CuO/Co3O4@MWCNTs nanocomposite modified screen-printed electrode for the direct determination of urea

Magar

Hassan

Abbas

2023

Sci Rep

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A new electrochemical impedimetric sensor for direct detection of urea was designed and fabricated using nanostructured screen-printed electrodes (SPEs) modified with CuO/Co3O4 @MWCNTs. A facile and simple hydrothermal method was achieved for the chemical synthesis of the CuO/Co3O4 nanocomposite followed by the integration of MWCNTs to be the final platform of the urea sensor. A full physical and chemical characterization for the prepared nanomaterials were performed including Fourier-transform infrared spectroscopy (FTIR), Raman spectroscopy, X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), contact angle, scanning electron microscope (SEM) and transmission electron microscopy (TEM). Additionally, cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) were used to study the electrochemical properties the modified electrodes with the nanomaterials at different composition ratios of the CuO/Co3O4 or MWCNTs. The impedimetric measurements were optimized to reach a picomolar sensitivity and high selectivity for urea detection. From the calibration curve, the linear concentration range of 10−12–10−2 M was obtained with the regression coefficient (R2) of 0.9961 and lower detection limit of 0.223 pM (S/N = 5). The proposed sensor has been used for urea analysis in real samples. Thus, the newly developed non-enzymatic sensor represents a considerable advancement in the field for urea detection, owing to the simplicity, portability, and low cost-sensor fabrication.

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“…By-products of sewage contamination can cause urea to appear in groundwater or rivers. According to studies, high concentrations of urea are responsible for algae blooms [5][6][7][8]. It is therefore imperative to develop a method for measuring urea levels with high selectivity and sensitivity.…”

Section: Introductionmentioning

confidence: 99%

Electrochemical non-enzymatic urea sensing using polyvinylpyrrolidine derived highly electrocatalytic NiCo2O4 nanowires

Mangrio,

Tahira,

Mahar

et al. 2023

J Nanopart Res

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HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

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Standard Methods for the Examination of Dairy Products

Cited by 6 publications

References 0 publications

Storage related changes in ghee-based low-fat spread

Storage related changes in ghee-based low-fat spread

Non-enzymatic disposable electrochemical sensors based on CuO/Co3O4@MWCNTs nanocomposite modified screen-printed electrode for the direct determination of urea

Electrochemical non-enzymatic urea sensing using polyvinylpyrrolidine derived highly electrocatalytic NiCo2O4 nanowires

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