Delineation of the structure of soft cheeses at the molecular level by fluorescence spectroscopy - Relationship with texture

International Dairy Journal

Volumn 11, Issue 4-7, 2001, Pages 465-473

  Dufour, E ^a   Devaux, M F ^b   Fortier, P ^c   Herbert, S ^b  

^a ENITA de Clermont Ferrand   (France)

^b CEMAGREF   (France)

^c La Tremblaye   (France)

Author keywords

Cheese; Front face fluorescence; Sensory analysis; Structure; Texture

Indexed keywords

CHEESE; CHEMICAL STRUCTURE; CORRELATION ANALYSIS; DISCRIMINANT ANALYSIS; FLUORESCENCE SPECTROSCOPY; FOOD ANALYSIS; SENSORY ANALYSIS; TRYPTOPHAN;

EID: 0034877640     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00086-3     Document Type: Conference Paper

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