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  • Infrared spectroscopy offers many important advantages in the analysis of confectionary products. On the basis of infrared spectra in MIR or NIR region, the formulation of confectionary jelly can be easily proved and thus confirming the presence of gelatine or polysaccharides. The evaluation of the first or second derivatization of spectra by multivariable statistics allowed the separation of samples into groups according to their composition.
  • Infrared spectroscopy offers many important advantages in the analysis of confectionary products. On the basis of infrared spectra in MIR or NIR region, the formulation of confectionary jelly can be easily proved and thus confirming the presence of gelatine or polysaccharides. The evaluation of the first or second derivatization of spectra by multivariable statistics allowed the separation of samples into groups according to their composition. (en)
Title
  • Identification of hydrocolloids in confectionery jelly
  • Identification of hydrocolloids in confectionery jelly (en)
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  • Identification of hydrocolloids in confectionery jelly
  • Identification of hydrocolloids in confectionery jelly (en)
skos:notation
  • RIV/60461373:22330/12:43894674!RIV13-MSM-22330___
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  • Z(MSM6046137305)
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  • 140300
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  • RIV/60461373:22330/12:43894674
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  • confectionery jelly, hydrocolloids, starch, pectin, gelatine (en)
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  • [5D60DB0F8B50]
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  • Praha
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  • Praha
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  • Proceedings of the 8th International Conference on Polysaccharides-Glycoscience
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  • Synytsya, Andriy
  • Čopíková, Jana
  • Bartošková, Pavla
  • Kulišanová, Irena
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number of pages
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  • Česká chemická společnost
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  • 978-80-86238-28-9
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  • 22330
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