Examination of the molecular structure of food products using front-face fluorescence spectroscopy

American Laboratory

Volumn 34, Issue 10, 2002, Pages

  Dufour, Eric ^a  

^a ENITA de Clermont Ferrand   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ADSORPTION; CONFORMATIONS; EMULSIONS; FLUORESCENCE; INTERFACES (MATERIALS); MOLECULAR STRUCTURE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHASE TRANSITIONS; PRINCIPAL COMPONENT ANALYSIS; PROBES; PROTEINS; SPECTROSCOPY;

FRONT FACE FLUORESCENCE SPECTROSCOPY; OIL-WATER INTERFACE EMULSIONS; PROTEIN CONFORMATION; STRUCTURAL CHANGES;

FOOD PRODUCTS;

EID: 0036586018     PISSN: 00447749     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (10)

1. Apparatus and experimental methods
2. Hemoglobin determined in 15 μL of whole blood by front face fluorometry
3. Conformational changes of bovine serum albumin upon adsorption in dodecane-in-water emulsions as revealed by front-face steady-state fluorescence
4. Conformation of β-lactoglobulin at an oil/water interface as determined from proteolysis and spectroscopic methods
5. Potentiality of spectroscopic methods for the characterization of dairy products. I - Front-face fluorescence study of raw, heated and homogenised milks
6. Fluorescence spectroscopy investigation of acid-or rennet-induced coagulation of milk
7. Molecular and microscopic structural characterization of soft cheeses
8. The composition of the milk fat globule surface alters the structural characteristics of the coagulum
9. Steady-state fluorescence polarization spectroscopy as a tool to determine microviscosity and structural order in food systems
10. Phase transition of triglycerides during semi-hard cheese ripening