Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2001-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200102-0003_application-of-ft-ir-spectroscopy-in-detection-of-food-hydrocolloids-in-confectionery-jellies-and-food-supplem.php |