Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements

J. Čopíková, M. Černá, M. Novotná, J. Kaasová and A. Synytsya
Additional contact information
J. Čopíková: 2 Central Laboratory, Prague, Czech Republic
M. Černá: 2 Central Laboratory, Prague, Czech Republic
M. Novotná: 2 Central Laboratory, Prague, Czech Republic
J. Kaasová: 2 Central Laboratory, Prague, Czech Republic
A. Synytsya: 2 Central Laboratory, Prague, Czech Republic

Czech Journal of Food Sciences, 2001, vol. 19, issue 2, 51-56

Abstract: FT-IR spectra of isolated high molecule fractions were measured and used for identification of food hydrocolloids in confectionery jellies and food supplements. The simple comparison of spectra of standards and samples proved that this technique is useful for the monitoring of food hydrocolloids in particular food products.

Keywords: FT-IR spectroscopy; polysaccharides; jelly; food supplements (search for similar items in EconPapers)
Date: 2001
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/6575-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/6575-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:19:y:2001:i:2:id:6575-cjfs

DOI: 10.17221/6575-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().