DC FieldValueLanguage
dc.contributor.authorLianou, Alexandra-
dc.contributor.authorTriantafyllou, Ioannis-
dc.contributor.authorMalavazos, Christos-
dc.contributor.authorNychas, George - John E.-
dc.contributor.authorPanagou, Efstathios Z.-
dc.date.accessioned2023-10-17T11:08:14Z-
dc.date.available2023-10-17T11:08:14Z-
dc.date.issued2018-
dc.identifier.issn1936976X-
dc.identifier.issn19369751-
dc.identifier.other85031415446-
dc.identifier.urihttps://uniwacris.uniwa.gr/handle/3000/490-
dc.description.abstractThe objective of this study was to assess the performance of Fourier transform infrared (FTIR) spectroscopy as a rapid and non-invasive technique for the automated microbiological quality evaluation of pasteurized vanilla cream, a ready-to-eat milk-based product. Vanilla cream samples were subjected to (i) microbiological analyses for the determination of aerobic plate count (APC), (ii) sensory evaluation, and (iii) FTIR spectroscopy measurements. The analyses were undertaken in cream samples obtained directly from the manufacturer and stored at different isothermal conditions (4, 8, 12, and 15 °C), as well as from retail outlets. Spectral data collected from cream samples were correlated with microbiological and sensory data to discriminate the samples in two quality classes, namely class 1 (accept, APC < 4.5 log CFU/g) and class 2 (reject, APC ≥ 4.5 log CFU/g). Support vector machine classification (SVM-C) models were developed to provide qualitative estimations of the cream samples’ microbiological status based on FTIR spectral fingerprints. The developed SVM models were further validated against independent samples obtained from the market and exhibited a satisfactory performance. Specifically, overall classification accuracies above 90% were obtained for various SVM kernels assayed (linear, polynomial, radial basis function) for the test datasets analyzed, indicating that FTIR spectroscopy could be a promising method for the real-time assessment of vanilla cream’s microbiological quality.en_US
dc.language.isoenen_US
dc.relation.ispartofFood Analytical Methodsen_US
dc.subjectFTIRen_US
dc.subjectMicrobiological qualityen_US
dc.subjectSupport vectormachinesen_US
dc.subjectVanilla creamen_US
dc.titleRapid assessment of the microbiological quality of pasteurized vanilla cream by means of Fourier transform infrared spectroscopy in tandem with support vector machine analysisen_US
dc.typeArticleen_US
dc.identifier.doi10.1007/s12161-017-1063-3en_US
dc.identifier.scopus2-s2.0-85031415446-
dc.relation.deptDepartment of Archival, Library and Information Studiesen_US
dc.relation.facultySchool of Administrative, Economics and Social Sciencesen_US
dc.relation.volume11en_US
dc.relation.issue3en_US
dc.identifier.spage840en_US
dc.identifier.epage847en_US
dc.collaborationUniversity of West Attica (UNIWA)en_US
dc.subject.fieldSocial Sciencesen_US
dc.countryGreeceen_US
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.deptDepartment of Archival, Library and Information Studies-
crisitem.author.facultySchool of Administrative, Economics and Social Sciences-
crisitem.author.orcid0000-0001-5273-0855-
crisitem.author.parentorgSchool of Administrative, Economics and Social Sciences-
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