Influence of storage time and color of light on photooxidation in cheese: A study based on sensory analysis and fluorescence spectroscopy

International Dairy Journal

Volumn 16, Issue 10, 2006, Pages 1218-1226

  Wold, Jens Petter ^a   Veberg, Annette ^a,b   Lundby, Frank ^a   Nikolai Nilsen, Asgeir ^a   Moan, Johan ^c  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c OSLO UNIVERSITY HOSPITAL   (Norway)

Author keywords

Cheese; Chlorophyll; Fluorescence spectroscopy; Photooxidation; Porphyrin; Riboflavin; Sensory analysis

Indexed keywords

CHLOROPHYLL; COLOR; FLUORESCENCE; LIGHT; PHOTOOXIDATION; PORPHYRINS; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS;

CHEESE; FLUORESCENCE SPECTROSCOPY; RIBOFLAVIN; SENSORY ANALYSIS;

DAIRY PRODUCTS;

EID: 33744977433     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.10.023     Document Type: Article

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