Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses
Document Type: Research Article
Affiliations: 1: University of Business and Hotel, College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, 625 00 Brno, Czech Republic 2: Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic 3: Mendel Univerzity in Brno, Faculty of Agronomy, Department of Food Technology, Zemedelska 1, 613 00 Brno, Czech Republic 4: Mendel University in Brno, Faculty of Agronomy, Department of Animal Breeding, Zemedelska 1, 613 00 Brno, Czech Republic
Publication date: May 1, 2019
This article was made available online on October 10, 2018 as a Fast Track article with title: "Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses".
- The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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