About: Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20°C during seven weeks. The spectra of samples were measured at the integration sphere in reflectance mode with the use of a compressive cell in the spectral range of 10 000-4000 cm-1 with 100 scans. Ten principal components were used for all the calibration models. Great similarity between the samples stored at 5 and 20°C was found. Twelve samples stored at 20°C for 1 week and 2 samples stored at 20°C for 2 weeks were classified as samples stored at 5°C. Different results were found out by comparing the storage time. 100% variability was described between the spectra scanned in different weeks of storage at 5°C and 99.9% variability was obtained for the samples stored at 20°C. Thus, the discriminant analysis of Olomouc curd cheese by FT-NIRs is a suitable method for the determination of ripening time. We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20°C during seven weeks. The spectra of samples were measured at the integration sphere in reflectance mode with the use of a compressive cell in the spectral range of 10 000-4000 cm-1 with 100 scans. Ten principal components were used for all the calibration models. Great similarity between the samples stored at 5 and 20°C was found. Twelve samples stored at 20°C for 1 week and 2 samples stored at 20°C for 2 weeks were classified as samples stored at 5°C. Different results were found out by comparing the storage time. 100% variability was described between the spectra scanned in different weeks of storage at 5°C and 99.9% variability was obtained for the samples stored at 20°C. Thus, the discriminant analysis of Olomouc curd cheese by FT-NIRs is a suitable method for the determination of ripening time. (en)
Title	Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy (en)
skos:prefLabel	Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy (en)
skos:notation	RIV/62157124:16270/14:43872903!RIV15-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Svobodová, Veronika Procházková, Zuzana Janštová, Bohumíra Standarová, Eva Vorlová, Lenka Dračková, Michaela
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	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	11700
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/14:43872903
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Mahalanobis distance; ripening (en)
http://linked.open.../riv/klicoveSlovo	Mahalanobis distance ripening
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[319CC19AA9C3]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
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	2014
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Janštová, Bohumíra Procházková, Zuzana Vorlová, Lenka Standarová, Eva Svobodová, Veronika Králová, Michaela
http://linked.open...ain/vavai/riv/wos	000332595800005
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	1212-1800
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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