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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)
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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)
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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)
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skos:notation
| - RIV/60461373:22330/06:00017799!RIV07-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...iv/cisloPeriodika
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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/60461373:22330/06:00017799
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - FT-IR spectroscopy; Hydration; Sugars; Polysaccharides; Food additives (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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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...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Synytsya, Andriy
- Čopíková, Jana
- Sluková, Marcela
- Coimbra, Manuel
- Šmídová, Irena
- Barros, Antonio
- Delgadillo, Ivonne
- Teixeira, Dulce
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http://linked.open...n/vavai/riv/zamer
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