About: Influence of hydration of food additive polysaccharides on FT-IR spectra distinction

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Vliv hydrataci potravinových doplňků na rozlišení FT-IR spekter (cs) Using the Fourier-transform infrared (FT-IR) spectra in the 1200-800 cm−1 region and chemometrics, food additive polysaccharides such as pectin, starch, galactan and carrageenan can be distinguished. However, this vibrational spectroscopy technique is sensitive to the changes in conformation and to the constraints imposed by the hydrogen bonding with water, which could result in the destruction of all spectra qualities. In order to see if the water absorbed by carbohydrates can prevent the information necessary for their distinction in the 1200-800 cm−1 region, six monosaccharides, three disaccharides, four carrageenans, four pectic polysaccharides, three galactans, two glucans and one commercial mixture of carrageenan-pectin were submitted to a 96% relative humidity environment and were also dissolved in saturated water solutions, and their spectra were compared with those obtained from the dry samples. The application of a principal component analysis (PCA) to the FT-IR spectra s Using the Fourier-transform infrared (FT-IR) spectra in the 1200-800 cm−1 region and chemometrics, food additive polysaccharides such as pectin, starch, galactan and carrageenan can be distinguished. However, this vibrational spectroscopy technique is sensitive to the changes in conformation and to the constraints imposed by the hydrogen bonding with water, which could result in the destruction of all spectra qualities. In order to see if the water absorbed by carbohydrates can prevent the information necessary for their distinction in the 1200-800 cm−1 region, six monosaccharides, three disaccharides, four carrageenans, four pectic polysaccharides, three galactans, two glucans and one commercial mixture of carrageenan-pectin were submitted to a 96% relative humidity environment and were also dissolved in saturated water solutions, and their spectra were compared with those obtained from the dry samples. The application of a principal component analysis (PCA) to the FT-IR spectra s (en)
Title	Influence of hydration of food additive polysaccharides on FT-IR spectra distinction Vliv hydrataci potravinových doplňků na rozlišení FT-IR spekter (cs) Influence of hydration of food additive polysaccharides on FT-IR spectra distinction (en)
skos:prefLabel	Influence of hydration of food additive polysaccharides on FT-IR spectra distinction Vliv hydrataci potravinových doplňků na rozlišení FT-IR spekter (cs) Influence of hydration of food additive polysaccharides on FT-IR spectra distinction (en)
skos:notation	RIV/60461373:22330/06:00017799!RIV07-MSM-22330___
http://linked.open.../vavai/riv/strany	355-359
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2007
http://linked.open...aciTvurceVysledku	Šmídová, Irena Sluková, Marcela Čopíková, Jana Synytsya, Andriy
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
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	479408
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/06:00017799
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	FT-IR spectroscopy; Hydration; Sugars; Polysaccharides; Food additives (en)
http://linked.open.../riv/klicoveSlovo	FT-IR spectroscopy Sugars Hydration Polysaccharides Food additives
http://linked.open...odStatuVydavatele	BE - Belgické království
http://linked.open...ontrolniKodProRIV	[AEFEA030C4C6]
http://linked.open...i/riv/nazevZdroje	Carbohydrate Polymers
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...UplatneniVysledku	2006
http://linked.open...v/svazekPeriodika	63
http://linked.open...iv/tvurceVysledku	Synytsya, Andriy Čopíková, Jana Sluková, Marcela Coimbra, Manuel Šmídová, Irena Barros, Antonio Delgadillo, Ivonne Teixeira, Dulce
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0144-8617
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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