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%2F12%3A43894674" target="_blank" >RIV/60461373:22330/12:43894674 - 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
Identification of hydrocolloids in confectionery jelly
Original language description
Infrared spectroscopy offers many important advantages in the analysis of confectionary products. On the basis of infrared spectra in MIR or NIR region, the formulation of confectionary jelly can be easily proved and thus confirming the presence of gelatine or polysaccharides. The evaluation of the first or second derivatization of spectra by multivariable statistics allowed the separation of samples into groups according to their 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
2012
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 8th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-28-9
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
58-59
Publisher name
Česká chemická společnost
Place of publication
Praha
Event location
Praha
Event date
Nov 28, 2012
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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