"2"^^ . "Z(MSM 432100001)" . "Analysis of degree maturation of edam cheese by FT Near Infrared spectroscopy."@en . "8"^^ . "Vyu\u017Eit\u00ED NIR spektrometrie k anal\u00FDze stupn\u011B zr\u00E1n\u00ED eidamsk\u00FDch s\u00FDr\u016F"@cs . . "RIV/62156489:43210/08:00121482" . "404730" . "RIV/62156489:43210/08:00121482!RIV09-MSM-43210___" . "1" . "Pr\u00E1ce poukazuje na mo\u017Enost vyu\u017Eit\u00ED FT NIR spektrometru pro zji\u0161\u0165ov\u00E1n\u00ED zralosti eidamsk\u00FDch s\u00FDr\u016F a pro rychlou optimalizaci suroviny na v\u00FDrobu taven\u00FDch s\u00FDr\u016F na z\u00E1klad\u011B zji\u0161\u0165ov\u00E1n\u00ED obsahu rozpustn\u00E9ho dus\u00EDku, tyrozin a tryptofanu v eidamsk\u00FDch s\u00FDrech. K anal\u00FDze mno\u017Estv\u00ED rozpustn\u00E9ho dus\u00EDku, tyrozinu a tryptofanu byly pou\u017Eity vzorky eidamsk\u00FDch blok\u016F o 45 % TVS. Stanoven\u00ED jednotliv\u00FDch ukazatel\u016F se prov\u00E1d\u011Blo spektrofotometricky extinkc\u00ED p\u0159i vlnov\u00E9 d\u00E9lce 270 nm a 290 nm. Z nam\u011B\u0159en\u00FDch hodnot byly na z\u00E1klad\u011B empirick\u00FDch vzorc\u016F vypo\u010Dteny obsahy rozpustn\u00E9ho dus\u00EDku, tyrozinu a tryptofanu. N\u00E1sledn\u011B byly vzorky m\u011B\u0159eny dv\u011Bma zp\u016Fsoby na FT NIR spektrometru. Pomoc\u00ED sondy (S), kde byl pou\u017Eit pl\u00E1tek s\u00FDra a na integra\u010Dn\u00ED sf\u00E9\u0159e (IS) v kyvet\u011B, kde byl pou\u017Eit rozstrouhan\u00FD s\u00FDr. Korela\u010Dn\u00ED koeficienty (R) kalibrace stanoven\u00E9 na integra\u010Dn\u00ED sf\u00E9\u0159e byly pro rozpustn\u00FD dus\u00EDk 0,922, pro tyrozin 0,911 a pro tryptofan 0,852. Pomoc\u00ED optick\u00E9 sondy byly stanoveny korela\u010Dn\u00ED koeficienty (R) kalibrace pro rozpustn\u00FD dus\u00EDk 0,996, pro tyrozin 0,958" . "Vyu\u017Eit\u00ED NIR spektrometrie k anal\u00FDze stupn\u011B zr\u00E1n\u00ED eidamsk\u00FDch s\u00FDr\u016F" . . . . . . "Analysis of degree maturation of edam cheese by FT Near Infrared spectroscopy."@en . "Vyu\u017Eit\u00ED NIR spektrometrie k anal\u00FDze stupn\u011B zr\u00E1n\u00ED eidamsk\u00FDch s\u00FDr\u016F" . . "This work deals with use of FT NIR spectroscopy to speedy analysis of maturation of edam cheese. Maturation of cheese was study with the measure of soluble nitrogen, tyrosine and tryptophane. This method can be able to make optimal making raw material to production of processed cheese. Samples of edam cheese (45 % fat in dry matter) were analysed with time of ripening 7 to 99 days. Soluble nitrogen, tyrosine and tryptophane were analysed on UV -- VisSpectrometer (270 and 290 nm). Sequentially samples were analysed on FT NIR spectrometer of two methods: 1) slice of cheese was analysed help with optical probe, 2) grated cheese was analysed on the integration sphere. The values of correlation coefficient of calibration on the integration sphere were as follows: soluble nitrogen 0,922, tyrosine 0,911 and tryptophane 0,852. The values of correlation coefficient of calibration with optical probe were as follows: soluble nitrogen 0,996, tyrosine 0,958 and tryptophane 0,922."@en . . "R\u016F\u017Ei\u010Dkov\u00E1, Jana" . . "1211-8516" . "Pr\u00E1ce poukazuje na mo\u017Enost vyu\u017Eit\u00ED FT NIR spektrometru pro zji\u0161\u0165ov\u00E1n\u00ED zralosti eidamsk\u00FDch s\u00FDr\u016F a pro rychlou optimalizaci suroviny na v\u00FDrobu taven\u00FDch s\u00FDr\u016F na z\u00E1klad\u011B zji\u0161\u0165ov\u00E1n\u00ED obsahu rozpustn\u00E9ho dus\u00EDku, tyrozin a tryptofanu v eidamsk\u00FDch s\u00FDrech. K anal\u00FDze mno\u017Estv\u00ED rozpustn\u00E9ho dus\u00EDku, tyrozinu a tryptofanu byly pou\u017Eity vzorky eidamsk\u00FDch blok\u016F o 45 % TVS. Stanoven\u00ED jednotliv\u00FDch ukazatel\u016F se prov\u00E1d\u011Blo spektrofotometricky extinkc\u00ED p\u0159i vlnov\u00E9 d\u00E9lce 270 nm a 290 nm. Z nam\u011B\u0159en\u00FDch hodnot byly na z\u00E1klad\u011B empirick\u00FDch vzorc\u016F vypo\u010Dteny obsahy rozpustn\u00E9ho dus\u00EDku, tyrozinu a tryptofanu. N\u00E1sledn\u011B byly vzorky m\u011B\u0159eny dv\u011Bma zp\u016Fsoby na FT NIR spektrometru. Pomoc\u00ED sondy (S), kde byl pou\u017Eit pl\u00E1tek s\u00FDra a na integra\u010Dn\u00ED sf\u00E9\u0159e (IS) v kyvet\u011B, kde byl pou\u017Eit rozstrouhan\u00FD s\u00FDr. Korela\u010Dn\u00ED koeficienty (R) kalibrace stanoven\u00E9 na integra\u010Dn\u00ED sf\u00E9\u0159e byly pro rozpustn\u00FD dus\u00EDk 0,922, pro tyrozin 0,911 a pro tryptofan 0,852. Pomoc\u00ED optick\u00E9 sondy byly stanoveny korela\u010Dn\u00ED koeficienty (R) kalibrace pro rozpustn\u00FD dus\u00EDk 0,996, pro tyrozin 0,958"@cs . . "43210" . . . "Vyu\u017Eit\u00ED NIR spektrometrie k anal\u00FDze stupn\u011B zr\u00E1n\u00ED eidamsk\u00FDch s\u00FDr\u016F"@cs . . "CZ - \u010Cesk\u00E1 republika" . . "[E2BC5D714D9B]" . . "near-infrared spectroscopy; maturation; edam cheese; soluble nitrogen; tyrosine; tryptophane"@en . "\u0160ustov\u00E1, Kv\u011Btoslava" . "56" . "Acta Universitatis agriculturae et silviculturae Mendelianae Brunensis : Acta of Mendel University of agriculture and forestry Brno = Acta Mendelovy zem\u011Bd\u011Blsk\u00E9 a lesnick\u00E9 univerzity v Brn\u011B" . . . "1"^^ . .