The Experts below are selected from a list of 4326 Experts worldwide ranked by ideXlab platform
Ramón Martínez-máñez - One of the best experts on this subject based on the ideXlab platform.
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Prediction of NaCl, nitrate and nitrite contents in Minced Meat by using a voltammetric electronic tongue and an impedimetric sensor
Food Chemistry, 2010Co-Authors: Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Diana Baigts, Juan Soto, Ramón Martínez-máñez, Eduardo Garcia-breijo, Luis Gil, José M. BaratAbstract:Abstract A method for predicting levels of sodium chloride, sodium nitrite and potassium nitrate in Minced Meat by using a combination of two different electrochemical methods; namely an electronic tongue (ET) based on pulse voltammetry and electrochemical impedance spectroscopy measurements is proposed here. The measurements with the voltammetric ET were carried out on both saline solutions (brines) and Minced Meat, whereas the impedimetric sensor was used only in Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including Cross validation and Partial Least Square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of chloride was achieved, whereas the prediction for the concentration of nitrate and nitrite can be considered as moderate.
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Accurate concentration determination of anions nitrate, nitrite and chloride in Minced Meat using a voltammetric electronic tongue
Sensors and Actuators B: Chemical, 2010Co-Authors: Inmaculada Campos, Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Juan Soto, Eduardo Garcia-breijo, Luis Gil, José M. Barat, José L. Vivancos, Ramón Martínez-máñezAbstract:Abstract A method for predicting levels of chloride, nitrite and nitrate in Minced Meat by using an electronic tongue based on pulse voltammetry is proposed here. The electronic tongue consists of a set of noble (Au, Pt, Rh, Ir, Ag) and non-noble (Ni, Co, Cu) electrodes that were housed inside a stainless steel cylinder used at the same time as both the body of the electronic tongue system and the counter/reference electrode. An electrochemical study of the response of the anions Cl − , NO 3 − and NO 2 − using the different noble and non-noble electrodes was carried out in water in order to design a set of pulses for the electronic tongue. The determination of the concentration of chloride, nitrate and nitrite with the voltammetric tongue was carried out on both saline solutions (brines) and Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including cross validation and partial least square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of the anions chloride, nitrate and nitrite was achieved in brines. In Minced Meat, PLS models showed reduction in the prediction capabilities caused by a matrix effect, nevertheless the system still shows good accuracy and precision in the determination of concentration levels of these anions.
José M. Barat - One of the best experts on this subject based on the ideXlab platform.
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Prediction of NaCl, nitrate and nitrite contents in Minced Meat by using a voltammetric electronic tongue and an impedimetric sensor
Food Chemistry, 2010Co-Authors: Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Diana Baigts, Juan Soto, Ramón Martínez-máñez, Eduardo Garcia-breijo, Luis Gil, José M. BaratAbstract:Abstract A method for predicting levels of sodium chloride, sodium nitrite and potassium nitrate in Minced Meat by using a combination of two different electrochemical methods; namely an electronic tongue (ET) based on pulse voltammetry and electrochemical impedance spectroscopy measurements is proposed here. The measurements with the voltammetric ET were carried out on both saline solutions (brines) and Minced Meat, whereas the impedimetric sensor was used only in Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including Cross validation and Partial Least Square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of chloride was achieved, whereas the prediction for the concentration of nitrate and nitrite can be considered as moderate.
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Accurate concentration determination of anions nitrate, nitrite and chloride in Minced Meat using a voltammetric electronic tongue
Sensors and Actuators B: Chemical, 2010Co-Authors: Inmaculada Campos, Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Juan Soto, Eduardo Garcia-breijo, Luis Gil, José M. Barat, José L. Vivancos, Ramón Martínez-máñezAbstract:Abstract A method for predicting levels of chloride, nitrite and nitrate in Minced Meat by using an electronic tongue based on pulse voltammetry is proposed here. The electronic tongue consists of a set of noble (Au, Pt, Rh, Ir, Ag) and non-noble (Ni, Co, Cu) electrodes that were housed inside a stainless steel cylinder used at the same time as both the body of the electronic tongue system and the counter/reference electrode. An electrochemical study of the response of the anions Cl − , NO 3 − and NO 2 − using the different noble and non-noble electrodes was carried out in water in order to design a set of pulses for the electronic tongue. The determination of the concentration of chloride, nitrate and nitrite with the voltammetric tongue was carried out on both saline solutions (brines) and Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including cross validation and partial least square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of the anions chloride, nitrate and nitrite was achieved in brines. In Minced Meat, PLS models showed reduction in the prediction capabilities caused by a matrix effect, nevertheless the system still shows good accuracy and precision in the determination of concentration levels of these anions.
Roberto H. Labrador - One of the best experts on this subject based on the ideXlab platform.
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Prediction of NaCl, nitrate and nitrite contents in Minced Meat by using a voltammetric electronic tongue and an impedimetric sensor
Food Chemistry, 2010Co-Authors: Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Diana Baigts, Juan Soto, Ramón Martínez-máñez, Eduardo Garcia-breijo, Luis Gil, José M. BaratAbstract:Abstract A method for predicting levels of sodium chloride, sodium nitrite and potassium nitrate in Minced Meat by using a combination of two different electrochemical methods; namely an electronic tongue (ET) based on pulse voltammetry and electrochemical impedance spectroscopy measurements is proposed here. The measurements with the voltammetric ET were carried out on both saline solutions (brines) and Minced Meat, whereas the impedimetric sensor was used only in Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including Cross validation and Partial Least Square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of chloride was achieved, whereas the prediction for the concentration of nitrate and nitrite can be considered as moderate.
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Accurate concentration determination of anions nitrate, nitrite and chloride in Minced Meat using a voltammetric electronic tongue
Sensors and Actuators B: Chemical, 2010Co-Authors: Inmaculada Campos, Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Juan Soto, Eduardo Garcia-breijo, Luis Gil, José M. Barat, José L. Vivancos, Ramón Martínez-máñezAbstract:Abstract A method for predicting levels of chloride, nitrite and nitrate in Minced Meat by using an electronic tongue based on pulse voltammetry is proposed here. The electronic tongue consists of a set of noble (Au, Pt, Rh, Ir, Ag) and non-noble (Ni, Co, Cu) electrodes that were housed inside a stainless steel cylinder used at the same time as both the body of the electronic tongue system and the counter/reference electrode. An electrochemical study of the response of the anions Cl − , NO 3 − and NO 2 − using the different noble and non-noble electrodes was carried out in water in order to design a set of pulses for the electronic tongue. The determination of the concentration of chloride, nitrate and nitrite with the voltammetric tongue was carried out on both saline solutions (brines) and Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including cross validation and partial least square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of the anions chloride, nitrate and nitrite was achieved in brines. In Minced Meat, PLS models showed reduction in the prediction capabilities caused by a matrix effect, nevertheless the system still shows good accuracy and precision in the determination of concentration levels of these anions.
Rafael Masot - One of the best experts on this subject based on the ideXlab platform.
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Prediction of NaCl, nitrate and nitrite contents in Minced Meat by using a voltammetric electronic tongue and an impedimetric sensor
Food Chemistry, 2010Co-Authors: Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Diana Baigts, Juan Soto, Ramón Martínez-máñez, Eduardo Garcia-breijo, Luis Gil, José M. BaratAbstract:Abstract A method for predicting levels of sodium chloride, sodium nitrite and potassium nitrate in Minced Meat by using a combination of two different electrochemical methods; namely an electronic tongue (ET) based on pulse voltammetry and electrochemical impedance spectroscopy measurements is proposed here. The measurements with the voltammetric ET were carried out on both saline solutions (brines) and Minced Meat, whereas the impedimetric sensor was used only in Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including Cross validation and Partial Least Square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of chloride was achieved, whereas the prediction for the concentration of nitrate and nitrite can be considered as moderate.
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Accurate concentration determination of anions nitrate, nitrite and chloride in Minced Meat using a voltammetric electronic tongue
Sensors and Actuators B: Chemical, 2010Co-Authors: Inmaculada Campos, Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Juan Soto, Eduardo Garcia-breijo, Luis Gil, José M. Barat, José L. Vivancos, Ramón Martínez-máñezAbstract:Abstract A method for predicting levels of chloride, nitrite and nitrate in Minced Meat by using an electronic tongue based on pulse voltammetry is proposed here. The electronic tongue consists of a set of noble (Au, Pt, Rh, Ir, Ag) and non-noble (Ni, Co, Cu) electrodes that were housed inside a stainless steel cylinder used at the same time as both the body of the electronic tongue system and the counter/reference electrode. An electrochemical study of the response of the anions Cl − , NO 3 − and NO 2 − using the different noble and non-noble electrodes was carried out in water in order to design a set of pulses for the electronic tongue. The determination of the concentration of chloride, nitrate and nitrite with the voltammetric tongue was carried out on both saline solutions (brines) and Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including cross validation and partial least square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of the anions chloride, nitrate and nitrite was achieved in brines. In Minced Meat, PLS models showed reduction in the prediction capabilities caused by a matrix effect, nevertheless the system still shows good accuracy and precision in the determination of concentration levels of these anions.
Miguel Alcañiz - One of the best experts on this subject based on the ideXlab platform.
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Prediction of NaCl, nitrate and nitrite contents in Minced Meat by using a voltammetric electronic tongue and an impedimetric sensor
Food Chemistry, 2010Co-Authors: Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Diana Baigts, Juan Soto, Ramón Martínez-máñez, Eduardo Garcia-breijo, Luis Gil, José M. BaratAbstract:Abstract A method for predicting levels of sodium chloride, sodium nitrite and potassium nitrate in Minced Meat by using a combination of two different electrochemical methods; namely an electronic tongue (ET) based on pulse voltammetry and electrochemical impedance spectroscopy measurements is proposed here. The measurements with the voltammetric ET were carried out on both saline solutions (brines) and Minced Meat, whereas the impedimetric sensor was used only in Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including Cross validation and Partial Least Square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of chloride was achieved, whereas the prediction for the concentration of nitrate and nitrite can be considered as moderate.
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Accurate concentration determination of anions nitrate, nitrite and chloride in Minced Meat using a voltammetric electronic tongue
Sensors and Actuators B: Chemical, 2010Co-Authors: Inmaculada Campos, Roberto H. Labrador, Rafael Masot, Miguel Alcañiz, Juan Soto, Eduardo Garcia-breijo, Luis Gil, José M. Barat, José L. Vivancos, Ramón Martínez-máñezAbstract:Abstract A method for predicting levels of chloride, nitrite and nitrate in Minced Meat by using an electronic tongue based on pulse voltammetry is proposed here. The electronic tongue consists of a set of noble (Au, Pt, Rh, Ir, Ag) and non-noble (Ni, Co, Cu) electrodes that were housed inside a stainless steel cylinder used at the same time as both the body of the electronic tongue system and the counter/reference electrode. An electrochemical study of the response of the anions Cl − , NO 3 − and NO 2 − using the different noble and non-noble electrodes was carried out in water in order to design a set of pulses for the electronic tongue. The determination of the concentration of chloride, nitrate and nitrite with the voltammetric tongue was carried out on both saline solutions (brines) and Minced Meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including cross validation and partial least square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of the anions chloride, nitrate and nitrite was achieved in brines. In Minced Meat, PLS models showed reduction in the prediction capabilities caused by a matrix effect, nevertheless the system still shows good accuracy and precision in the determination of concentration levels of these anions.