Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 919-924

  Dufosse L ^a   Galaup, P ^a   Carlet, E ^a   Flamin, C ^a   Valla, A ^b  

^a UNIVERSITÉ DE BRETAGNE OCCIDENTALE   (France)

^b INSTITUT DE CHIMIE DES SUBSTANCES NATURELLES   (France)

Author keywords

Color; Microbial flora; Red smear cheese; Ripening; Spectrocolorimetry

Indexed keywords

BACTERIA; BIOSYNTHESIS; COLOR; FOOD PROCESSING; PIGMENTS; YEAST;

CAROTENOIDS; RIPENING; SOFT CHEESES; SPECTROCOLORIMETRY;

COLORIMETRY;

BREVIBACTERIUM LINENS; CORYNEBACTERIACEAE;

EID: 23144448576     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.02.013     Document Type: Conference Paper

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