Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jiří MAZÁČ"'
Publikováno v:
Kvasný průmysl, Vol 58, Iss 11, Pp 350-354 (2012)
There were evaluated potentialities of sensory analysis, analysis of the profile and content of volatile compounds and isotopic analysis of the ratios of 13C/12C a 2H/1H to prove the spirit vinegars adulteration realized by adding synthetic acetic ac
Externí odkaz:
https://doaj.org/article/fb57da58add041f9bfce3421bead3289
Publikováno v:
Kvasný průmysl, Vol 58, Iss 10, Pp 309-312 (2012)
In recent years, suspicions arose that vinegars may be adulterated by an addition of synthetic acetic acid. Detection of adulteration is based on tracking markers that indicate a failure in compliance with technological processes, reduction of natura
Externí odkaz:
https://doaj.org/article/3ca831bb25d04824a97a76e77dab95f7
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 5, Pp 368-375 (2008)
The gas chromatographic (GC) determination of volatile constituents and the determination of 13C/12C isotope ratios by isotope ratio mass spectrometry - IRMS analysis as well as SNIF-NMR analysis of (D/H)I and (D/H)II ratios in ethanol are prospectiv
Externí odkaz:
https://doaj.org/article/326e8b7fe49a474481d9331f7e58a528
Publikováno v:
European Food Research and Technology. 239:169-174
Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43bc3f3c7327b98de30ba3744bfa9a06
https://doi.org/10.1007/s00217-014-2209-9
https://doi.org/10.1007/s00217-014-2209-9
Publikováno v:
Kvasný průmysl, Vol 58, Iss 10, Pp 309-312 (2012)
In recent years, suspicions arose that vinegars may be adulterated by an addition of synthetic acetic acid. Detection of adulteration is based on tracking markers that indicate a failure in compliance with technological processes, reduction of natura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c7e990f88f4e93030457b2559db2727
https://doi.org/10.18832/kp2012028
https://doi.org/10.18832/kp2012028
Publikováno v:
Collection of Czechoslovak Chemical Communications. 64:1159-1179
A series of lipophilic dodecyl hetaryl ketoximes (hetaryl = pyridin-2-yl, pyridazin-3-yl, pyrimidin-2-yl, pyrimidin-4-yl, pyrazin-2-yl as well as their methyl hetaryl homologues was synthesized and hydrolytic activity of their chelates with Co2+, Ni2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29957b990f11efa035bc9e14ff133786
https://doi.org/10.1135/cccc19991159
https://doi.org/10.1135/cccc19991159
Publikováno v:
Journal of Carbohydrate Chemistry. 16:113-127
Triphenylphosphine and diethyl azodicarboxylate react with 1,2-O-isopropylidene-α-D-xylo- (1) and ribofuranose (2) to give six-membered-ring phosphoranes. Xylofuranose 1 undergoes cyclodehydration to produce oxetane 17 in 85% yield, but ribofuranose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf2167f5bd968c73c87646dd50d7ff82
https://doi.org/10.1080/07328309708006514
https://doi.org/10.1080/07328309708006514