About: DETERMINATION OF COCOA POWDER QUALITY BY NIR AND FTIR SPECTROSCOPY

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Stanovení kvality kakaového prášku pomocí NIR a FTIR (cs) At present the use of reliable control methods to ensure the labeled quality of food is a task for organizations that have to limit or eliminate falsification. In food industry there are wide-spread products made from cocoa beans, e. g. chocolate, different chocolate confectionery, chocolate cookies, cocoa powder, instant chocolate drinks, etc. The Czech legislative deals only with moisture and the fat content of cocoa powder. NIR spectroscopy offers a number of important advantages over traditional chemical methods. It is a physical, non-destructive method, requiring minimal or no sample preparation and its precision can be high. It is a multi-analytical technique: several determinations can be made simultaneously. The method offers the possibility of measuring physical and chemical properties. Once calibrated, the NIR spectrometer is simple to operate. The chief disadvantages are the dependence on time-consuming and laborious calibration procedures and the complexity in the choice of data treatment. At present the use of reliable control methods to ensure the labeled quality of food is a task for organizations that have to limit or eliminate falsification. In food industry there are wide-spread products made from cocoa beans, e. g. chocolate, different chocolate confectionery, chocolate cookies, cocoa powder, instant chocolate drinks, etc. The Czech legislative deals only with moisture and the fat content of cocoa powder. NIR spectroscopy offers a number of important advantages over traditional chemical methods. It is a physical, non-destructive method, requiring minimal or no sample preparation and its precision can be high. It is a multi-analytical technique: several determinations can be made simultaneously. The method offers the possibility of measuring physical and chemical properties. Once calibrated, the NIR spectrometer is simple to operate. The chief disadvantages are the dependence on time-consuming and laborious calibration procedures and the complexity in the choice of data treatment. (en)
Title	DETERMINATION OF COCOA POWDER QUALITY BY NIR AND FTIR SPECTROSCOPY Stanovení kvality kakaového prášku pomocí NIR a FTIR (cs) DETERMINATION OF COCOA POWDER QUALITY BY NIR AND FTIR SPECTROSCOPY (en)
skos:prefLabel	DETERMINATION OF COCOA POWDER QUALITY BY NIR AND FTIR SPECTROSCOPY Stanovení kvality kakaového prášku pomocí NIR a FTIR (cs) DETERMINATION OF COCOA POWDER QUALITY BY NIR AND FTIR SPECTROSCOPY (en)
skos:notation	RIV/60461373:22330/05:00016012!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany	11-12
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2006
http://linked.open...aciTvurceVysledku	Veselá, Anežka Čopíková, Jana Synytsya, Andriy
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	517573
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/05:00016012
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cocoa powder quality; NIR; FTIR (en)
http://linked.open.../riv/klicoveSlovo	FTIR NIR cocoa powder quality
http://linked.open...ontrolniKodProRIV	[859101900753]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	CUKRBLIK 2005: Current Chemistry and Biochemistry of Saccharides, Book of Abstracts
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2005
http://linked.open...iv/tvurceVysledku	Synytsya, Andriy Čopíková, Jana Coimbra, Manuel Trilčová, Anežka Barros, Antonio Egert, Lukaš Křístková, Hana
http://linked.open...vavai/riv/typAkce	CST - Celostátní
http://linked.open.../riv/zahajeniAkce	2005-03-31 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Česká chemická společnost
https://schema.org/isbn	80-7080-560-9
http://localhost/t...ganizacniJednotka	22330

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