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Description
  • The project is focused to broadening of the recent knowledge and to the development of new procedures for authenticity evaluation of food commodities according to the recent situation in the market and to the needs of the control laboratories. Starting the project the following topics will be solved: evaluation of possibilities to detect the more sophisticated ways of honey adulteration such as addition of foreign amylases or addition of various sugar derivatives development of methodology to prove the addition of aroma into the reconstituted fruit juices completion of additional markers and methods for the determination of fruit content in the complex foodstuffs, e.g. fermented milk products development of new methods to prove the fermentation process evaluation of possibilities to use the fingerprints of mono and oligosaccharides for the detection of food adulteration. Other subprojects will be added during the project solving according to the results of the needs analysis. Within the project the da (en)
  • Vymezit aktuální potřeby a doplnit nové postupy hodnocení autenticity v jednotlivých komoditách. Ověřit, doplnit a udržovat databáze pro interpretaci chemometrických dat. (cs)
Title
  • Metody a kritéria pro ověřování autenticity potravin a potravinářských surovin (cs)
  • Methods and parameters for evaluation of foodstuffs and food raw materials authenticity. (en)
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  • Authenticity; adulteration; detection of falsification; food raw materials; foodstuffs (en)
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