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Classification of flours based on color measurements and evaluation using multivariate mathematical methods Open
The quality of flour and its composition are essential questions for bakeries and customers. In this study, 44 different cereals were studied with colorimetry. The color indices CIE L∗, a∗ and b∗ along with the reflection spectra were meas…
Application of optical spectroscopy techniques in fruit juice analysis: A review Open
Fruit juices are widely consumed for their nutritional value and sensory appeal, but concerns regarding quality, adulteration and authenticity necessitate reliable, rapid and non-destructive analytical techniques. This review explores appl…
The Effects of Mineral Supplementation in Rapeseed Cake Diet on Thyroid Function and Meat Quality in Broiler Chickens Open
Rapeseed is a high-quality protein source; however, its quality primarily depends on the variety, origin, and processing method. This study aimed to examine the effectiveness of a mineral supplement (“Peelko”; 27% Ca, 3.5% Mg, 800 mg/kg Fe…
Quantification of total polyphenol content in wine lees by conventional optical and photoacoustic spectroscopy Open
The He-Ne laser (632.8 nm) and photoacoustic spectroscopy (PAS), a variant of the photothermal methods, were combined with the Folin-Ciocalteu colorimetry method to determine total phenolics in wine lees. Utilising this method we found tha…
HPLC and direct photothermal techniques for quantification of β-carotene in sea buckthorn juices Open
The analytical performance of the proposed laserbased photoacoustic spectroscopy (LBPAS) and opto-pared to that of the conventional high-performance liquid chromatography (HPLC).Both photothermal techniques (laser-based photoacoustic spect…
Effect of protein content on the thermal effusivity of foods Open
The availability of thermophysical properties of both foods and their constituents is of considerable importance to the industry. The thermal effusivity is one of the less explored thermophysical parameters. It governs the penetration of h…
DETERMINATION OF TWO COLOR AGENTS IN HARD BOILED CANDYBY LASER-BASED PHOTOACOUSTIC SPECTROSCOPY ANDCOLORIMETRY Open
Determination of color agents was performed by laser-based photoacoustic spectroscopy (LPAS) and colorimetry in hard boiled candies containing two different colorants (anthocyanin and beta carotene).LPAS and colorimetry are fast and direct…
Carotenoid quantification of Cucurbita spp. by spectrophotometry, high-performance liquid chromatography and photoacoustics [pdf] Open
Background.Photoacoustic spectroscopy (PAS) is a tool for the rapid and non-destructive identification of materials even without contact.In recent years, there have been several works concerning the applicability of PAS in food analytical …
Carotenoid quantification of Cucurbita spp. by spectrophotometry, high-performance liquid chromatography and photoacoustics Open
The measurement of PA spectra gives reliable information about the total carotene content of pumpkin and squash samples. These findings may allow the use of PAS as a fast tool for the carotenoid determination in squashes and give the possi…