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izvor podataka: crosbi

Photoacoustic and optothermal studies of tomato ketchup adulterated by the red beet (Beta vulgaris) (CROSBI ID 126719)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Bičanić, Dane ; Westra, E. ; Seters, J. ; van Houten, S. ; Huberts, D. ; Colić Barić, Irena ; Cozijnsen, J. ; Boshoven, H. Photoacoustic and optothermal studies of tomato ketchup adulterated by the red beet (Beta vulgaris) // Journal de Physique. IV, 125 (2005), 807-810-x

Podaci o odgovornosti

Bičanić, Dane ; Westra, E. ; Seters, J. ; van Houten, S. ; Huberts, D. ; Colić Barić, Irena ; Cozijnsen, J. ; Boshoven, H.

engleski

Photoacoustic and optothermal studies of tomato ketchup adulterated by the red beet (Beta vulgaris)

Photoacoustic (PA) spectroscopy and optothermal window (OW) technique were used to explore their potential to detect red beet added as a colorant to tomato ketchup. The associated changes of colour resulting in the changes of absorbance (and hence of PA and OT signals) were monitored in the 500 nm region corresponding to the absorption maximum of lycopene. Both methods were shown capable of quantifying about 1% of red beet (by mass) in the mixture of ketchup and red beet.

photoacoustic (PA) spectroscopy; optothermal window (OW) technique; ketchup; lycopene

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Podaci o izdanju

125

2005.

807-810-x

objavljeno

1155-4339

Povezanost rada

Prehrambena tehnologija

Indeksiranost