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Scientific Articles - PTR-MS Bibliography

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Found 2 results
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Filters: Author is Romano, A.  [Clear All Filters]
[1765] Peinado, I.., M.. Mason, A.. Romano, F.. Biasioli, and M.. Scampicchio, "Stability of beta-carotene in polyethylene oxide electrospun nanofibers", Applied Surface Science, vol. 370, pp. 111–116, May, 2016.
<p>b-carotene (bc) was successfully incorporated into electrospun nanofibers of poly-(ethylene oxide) (PEO)with the aim of prolonging its shelf life and thermal stability. The physical and thermal properties of the bc-PEO-nanofibers were determined by scanning electron microscopy (SEM), color analysis, and differ-ential scanning calorimetry (DSC). The nanofibers of PEO and bc-PEO exhibited average fiber diameters of320 &plusmn; 46 and 230 &plusmn; 21 nm, with colorimetric coordinates L* = 95.7 &plusmn; 2.4 and 89.4 &plusmn; 4.6 and b* = &minus;0.5 &plusmn; 0.1and 6.2 &plusmn; 3.0 respectively. Thermogravimetric analysis coupled with Proton Transfer&ndash;Mass Spectroscopy(TGA/PTR-MS) demonstrated that coated bc inside PEO nanofibers increased thermal stability when compared to standard bc in powder form. In addition, b-carotene in the membranes showed higher stabilityduring storage when compared with b-carotene in solution with a decrease in concentration of 57 &plusmn; 4%and 70 &plusmn; 2% respectively, thus should extend the shelf life of this compound. Also, TGA coupled withPTR&ndash;MS resulted in a promising technique to online-monitoring thermal degradation.</p>
[SanchezdelPulgar2013] del Pulgar}, J.. {Sánchez, C.. Soukoulis, A.. I. Carrapiso, L.. Cappellin, P.. Granitto, E.. Aprea, A.. Romano, F.. Gasperi, and F.. Biasioli, "Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS.", Meat Sci, vol. 93, no. 3: IASMA Research and Innovation Centre, Fondazione Edmund Mach, Food Quality and Nutrition Department, Via E. Mach, 1, 38010S. Michele a/A, Italy., pp. 420–428, Mar, 2013.
The volatile compound profile of dry-cured Iberian ham lean and subcutaneous fat from pigs fattened outdoors on acorn and pasture (Montanera) or on high-oleic concentrated feed (Campo) was investigated by proton transfer reaction time-of-flight mass spectrometry. In addition to the usual proton transfer ionization the novel switchable reagent ions system was implemented which allows the use of different precursor ions (H(3)O(+), NO(+) and O(2)(+)). The analysis of the lean and subcutaneous fat volatile compounds allowed a good sample discrimination according to the diet. Differences were evident for several classes of compounds: in particular, Montanera hams showed higher concentrations of aldehydes and ketones and lower concentrations of sulfur-containing compounds compared to Campo hams. The use of NO(+) as precursor ion confirmed the results obtained with H(3)O(+) in terms of classification capability and provides additional analytical insights.

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Selected PTR-MS related Reviews

F. Biasioli, C. Yeretzian, F. Gasperi, T. D. Märk: PTR-MS monitoring of VOCs and BVOCs in food science and technology, Trends in Analytical Chemistry 30 (7) (2011).

J. de Gouw, C. Warneke, T. Karl, G. Eerdekens, C. van der Veen, R. Fall: Measurement of Volatile Organic Compounds in the Earth's Atmosphere using Proton-Transfer-Reaction Mass Spectrometry. Mass Spectrometry Reviews, 26 (2007), 223-257.

W. Lindinger, A. Hansel, A. Jordan: Proton-transfer-reaction mass spectrometry (PTR–MS): on-line monitoring of volatile organic compounds at pptv levels, Chem. Soc. Rev. 27 (1998), 347-375.


Lists with PTR-MS relevant publications of the University of Innsbruck can be found here: Atmospheric and indoor air chemistry, IMR, Environmental Physics and Nano-Bio-Physics


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