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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)
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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)
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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)
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skos:notation
| - RIV/60461373:22330/05:00016012!RIV06-MSM-22330___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/05:00016012
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - cocoa powder quality; NIR; FTIR (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - CUKRBLIK 2005: Current Chemistry and Biochemistry of Saccharides, Book of Abstracts
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Synytsya, Andriy
- Čopíková, Jana
- Coimbra, Manuel
- Trilčová, Anežka
- Barros, Antonio
- Egert, Lukaš
- Křístková, Hana
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Česká chemická společnost
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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