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  • The objective of the contribution is the evaluation of cocoa shell flour in cocoa powder. Natural cocoa powder can be characterized with fat, nitrogen, ash, moisture content, and methylxanthines as well (ČSN). The content of fat, nitrogen, ash, moisture, and theobromine was determined in the dataset that comprised 124 samples of cocoa powder of different brands. In selected samples the content of tetracosanoyl-2-(3-indolyl)ethylamide (lignoceric acid tryptamide, LAT) was determined by HPLC (Janssen&Matissek, 2002) that can be important information on the cocoa shell flour content in cocoa powder. The content of silica determined by XRD and RFA should be the further characteristics of cocoa powder because silica acts as a structural component of shells. Comparison of the LAT and silica content showed the relation between these two components. Analytical values of all data set were statistically evaluated by cluster analysis. Samples of cocoa powder were separated into 9 groups on the basis of their
  • The objective of the contribution is the evaluation of cocoa shell flour in cocoa powder. Natural cocoa powder can be characterized with fat, nitrogen, ash, moisture content, and methylxanthines as well (ČSN). The content of fat, nitrogen, ash, moisture, and theobromine was determined in the dataset that comprised 124 samples of cocoa powder of different brands. In selected samples the content of tetracosanoyl-2-(3-indolyl)ethylamide (lignoceric acid tryptamide, LAT) was determined by HPLC (Janssen&Matissek, 2002) that can be important information on the cocoa shell flour content in cocoa powder. The content of silica determined by XRD and RFA should be the further characteristics of cocoa powder because silica acts as a structural component of shells. Comparison of the LAT and silica content showed the relation between these two components. Analytical values of all data set were statistically evaluated by cluster analysis. Samples of cocoa powder were separated into 9 groups on the basis of their (en)
Title
  • Evaluation of cocoa powder
  • Evaluation of cocoa powder (en)
skos:prefLabel
  • Evaluation of cocoa powder
  • Evaluation of cocoa powder (en)
skos:notation
  • RIV/60461373:22330/09:00022203!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 313828
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/09:00022203
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • cocoa powder; evaluation (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [53CEC39F2943]
http://linked.open...v/mistoKonaniAkce
  • Copenhagen, Denmark
http://linked.open...i/riv/mistoVydani
  • Copenhagen, Denmark
http://linked.open...i/riv/nazevZdroje
  • EuroFoodChem XV
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Maixner, Jaroslav
  • Synytsya, Andriy
  • Veselá, Anežka
  • Čopíková, Jana
  • Soukupová, Veronika
  • Randáková, Simona
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • University of Copenhagen
https://schema.org/isbn
  • 978-87-993033-4-2
http://localhost/t...ganizacniJednotka
  • 22330
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