About: Evaluation of cocoa powder

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	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	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Maixner, Jaroslav Veselá, Anežka Čopíková, Jana Synytsya, Andriy Randáková, Simona Soukupová, Veronika
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	313828
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022203
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cocoa powder; evaluation (en)
http://linked.open.../riv/klicoveSlovo	cocoa powder evaluation
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	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...iv/tvurceVysledku	Maixner, Jaroslav Synytsya, Andriy Veselá, Anežka Čopíková, Jana Soukupová, Veronika Randáková, Simona
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2009-07-05 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	3 (xsd:int)
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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