Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics

International Dairy Journal

Volumn 16, Issue 12, 2006, Pages 1483-1489

  Andersen, Charlotte Møller ^a   Wold, Jens Petter ^b   Mortensen, Grith ^c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Matforsk ^*  (Norway)

^c Arla Foods   (Denmark)

Author keywords

Fluorescence spectroscopy; Fluorescent oxidation products; Light induced oxidation; Multivariate data analysis; Porphyrins; Riboflavin; Semi hard cheese

Indexed keywords

FLUORESCENCE; LIGHT SOURCES; OXIDATION; PHOTODEGRADATION; PORPHYRINS; PRINCIPAL COMPONENT ANALYSIS;

FLUORESCENCE SPECTROSCOPY; FLUORESCENT OXIDATION PRODUCTS; LIGHT-INDUCED OXIDATION; MULTIVARIATE DATA ANALYSIS; RIBOFLAVIN; SEMI-HARD CHEESE;

DAIRY PRODUCTS;

EID: 33748463606     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.11.014     Document Type: Article

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