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Bioelectrical Impedance for Evaluation of Food Quality (CROSBI ID 32753)

Prilog u knjizi | izvorni znanstveni rad

Petrak, Tomislav ; Tonković, Stanko ; Medić, Helga ; Vidaček, Sanja Bioelectrical Impedance for Evaluation of Food Quality // Novel Processes and Control Technologies in the Food Industry / Bozoglu, Faruk ; Deak, Tibor ; Ray, Bibek (ur.). Amsterdam: IOS Press, 2001. str. 158-178-x

Podaci o odgovornosti

Petrak, Tomislav ; Tonković, Stanko ; Medić, Helga ; Vidaček, Sanja

engleski

Bioelectrical Impedance for Evaluation of Food Quality

Traditional methods predict the body composition by determining total body water, potassium, creatinine, and body density. From new methods, highly significant are bioelectrical impedance measurements, which clearly predict the body composition, and are also used for diagnostics in laboratory, semiindustrial and industrial area. The basic principle of the impedance measurement is that the meat (or the body) with different ration of fat and water shows different resistance to current flow. Highly conductive lean tissues contain large amounts of water and electrolytes and represent a low resistance electrical pathway, whereas fat and bone represent a high resistance electrical pathway. The multiple regression analysis showes highly significant correlation between impedance analysis and chemical results and confirmed reliability of a bioimpedance method for prediction of meat quality.

bioelectrical impedance, food quality evaluation

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Podaci o prilogu

158-178-x.

objavljeno

Podaci o knjizi

Novel Processes and Control Technologies in the Food Industry

Bozoglu, Faruk ; Deak, Tibor ; Ray, Bibek

Amsterdam: IOS Press

2001.

1-58603-185-6

Povezanost rada

Elektrotehnika