Identification of hydrocolloids in confectionery jelly
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43893115" target="_blank" >RIV/60461373:22330/11:43893115 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22810/11:43893115
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Identification of hydrocolloids in confectionery jelly
Original language description
On the basis of infrared spectra, in MIR or NIR region, the formulation of jelly can be easily proved and thus confirmed the presence of gelatine or polysaccharides. The evaluation of the spectra by multivariable statistics allowed the dividing of samples into groups according to their chemical composition.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of the 7th International Conference on Polysaccharides - Glycoscience
ISBN
978-80-86238-90-6
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
75-76
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Praha
Event date
Nov 2, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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