Laccase-Based Biosensor for Evaluation of Total Phenolic Content in Chocolate
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F15%3A39900565" target="_blank" >RIV/00216275:25310/15:39900565 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Laccase-Based Biosensor for Evaluation of Total Phenolic Content in Chocolate
Original language description
A simple biosensor for evaluation of total phenolic content in chocolate was prepared by modification of carbon paste with the corresponding biological component. Conditions for optimalfunction of the used biocatalyst were investigated and determinationof total of polyphenolic compounds present in an extract the chocolate sample containing about 75% cocoa powder using this biosensor based on enzyme laccase isolated from Trametes versicolor was realized.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
CG - Electrochemistry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Monitorování cizorodých látek v životním prostredí XVII: sborník příspěvků ze semináře
ISBN
978-80-7395-926-5
ISSN
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e-ISSN
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Number of pages
12
Pages from-to
77-88
Publisher name
Univerzita Pardubice
Place of publication
Pardubice
Event location
Ovčárna pod Pradědem
Event date
Apr 8, 2015
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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