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Validation of NIR spectroscopic method for cheese analysis.
matter (DM), the fat (F) and the total nitrogen (N) by NIR spectroscopy. NIR spectra were recorded using the fiber optic probe.The calibration was performed using and standard error of calibration SEC) were obtain...
GM - Potravinářství
- 2001 •
- D
Rok uplatnění
D - Stať ve sborníku
Multivariate calibration of raw cow milk using NIR spectroscopy.
NIR spectra of 65 samples of preserved raw cow milk were recorded in duplicate on the NIRS 6500 instrument using a fiber optic probe and calibration model by use of classical analytical methods for fat, total silids and pro...
GM - Potravinářství
- 2000 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture
Altogether 50 samples of processed cheeses were analysed for calibration (CP), pH and rheological properties were determined. The calibration was created by using thePLS method. and the calibration models were verified by c...
GM - Potravinářství
- 2002 •
- D
Rok uplatnění
D - Stať ve sborníku
Quality of sheep cheese by NIR spectrometry
The objectives of this study were to develop calibration models for determination of water activity, fat content, total solids content, salt content, content of non collagen muscle protein and pH in sausages. Samples (n = 63) were scanned in...
GM - Potravinářství
- 2009 •
- D
Rok uplatnění
D - Stať ve sborníku
Use of NIR spectrometry for determination of quality of sausages
The objectives of this study were to develop calibration models for determination of water activity, fat content, total solids content, salt content, content of non collagen muscle protein and pH in sausages. Samples were scanned in FT-N...
GM - Potravinářství
- 2009 •
- D
Rok uplatnění
D - Stať ve sborníku
Assessment of physical and chemical properties of yogurt by NIR spectroscopy
(fat, total solids content and titratable acidity) of yogurt by FT-NIR spectroscopy Republic.The instrument was calibrated by partial least squares (PLS) method. Spectra were. The calibration models were developed and eval...
GM - Potravinářství
- 2007 •
- D
Rok uplatnění
D - Stať ve sborníku
Rapid and simultaneous analysis of qualitative parameters of beer by FT-NIR Spectroscopy
. A calibration model for FT-NIR was set up using data from reference methods and was selected by means of the error of calibration (RMSEC), cross-validation (RMSECV), and the rootCalibration models were developed ...
CB - Analytická chemie, separace
- 2015 •
- Jx •
- Link
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Výsledek na webu
Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses
was to develop and validate calibration models by using NIR spectroscopy, which allows calibration methods showed the possibility of NIR technology for the fast determination. Methods: Cheeses were analyzed by an ...
Food and beverages
- 2019 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Analysis of cheeses by NIR spectroscopy
Main composition of cheeses was analyzed and succesfull calibration of NIR method was perfomed for estimation of cheese ripenning.
GM - Potravinářství
- 2000 •
- A
Rok uplatnění
A - Audiovizuální tvorba
Evaluation of changes in composition of tomatoes in the course of their storage by NIR spectroscopy
to the calibration graph using NIR spectroscopy method. The calibration includes 120 fruits of cultivars 'Dagmar' and 'Parto'. The calibration graphs were made from data obtained during storage by NIR spe...
GM - Potravinářství
- 2016 •
- D •
- Link
Rok uplatnění
D - Stať ve sborníku
Výsledek na webu
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