"The main objective of the project was to define current needs and add new procedures of evaluation of authenticity within the individual commodities and verify, extend and maintain databases for interpretation of chemo-metric data. The planned project results were accomplished on a high level of quality. Certified methodologies were prepared."@en . " detection of falsification" . . . "2014-06-26+02:00"^^ . "Hlavn\u00EDm c\u00EDlem projektu bylo vymezit aktu\u00E1ln\u00ED pot\u0159eby a doplnit nov\u00E9 postupy hodnocen\u00ED autenticity v jednotliv\u00FDch komodit\u00E1ch a ov\u011B\u0159it, doplnit a udr\u017Eovat datab\u00E1ze pro interpretaci chemometrick\u00FDch dat. Pl\u00E1novan\u00E9 v\u00FDsledky projektu byly spln\u011Bny a jejich \u00FArove\u0148 je vysok\u00E1. Byly vypracov\u00E1ny certifikovan\u00E9 metodiky."@cs . . . "Metody a krit\u00E9ria pro ov\u011B\u0159ov\u00E1n\u00ED autenticity potravin a potravin\u00E1\u0159sk\u00FDch surovin" . " adulteration" . "2013-12-31+01:00"^^ . . . "http://www.isvav.cz/projectDetail.do?rowId=QI91B283"^^ . "Authenticity; adulteration; detection of falsification; food raw materials; foodstuffs"@en . "1"^^ . . . . "0"^^ . "Methods and parameters for evaluation of foodstuffs and food raw materials authenticity."@en . . "0"^^ . " food raw materials" . "Authenticity" . . "The project is focused to broadening of the recent knowledge and to the development of new procedures for authenticity evaluation of food commodities according to the recent situation in the market and to the needs of the control laboratories. Starting the project the following topics will be solved: evaluation of possibilities to detect the more sophisticated ways of honey adulteration such as addition of foreign amylases or addition of various sugar derivatives development of methodology to prove the addition of aroma into the reconstituted fruit juices completion of additional markers and methods for the determination of fruit content in the complex foodstuffs, e.g. fermented milk products development of new methods to prove the fermentation process evaluation of possibilities to use the fingerprints of mono and oligosaccharides for the detection of food adulteration. Other subprojects will be added during the project solving according to the results of the needs analysis. Within the project the da"@en . . "Vymezit aktu\u00E1ln\u00ED pot\u0159eby a doplnit nov\u00E9 postupy hodnocen\u00ED autenticity v jednotliv\u00FDch komodit\u00E1ch. Ov\u011B\u0159it, doplnit a udr\u017Eovat datab\u00E1ze pro interpretaci chemometrick\u00FDch dat." . . . . . "QI91B283" . "35"^^ . . "35"^^ . . "2009-06-01+02:00"^^ . "2013-06-28+02:00"^^ .