Front face fluorescence spectroscopy coupled with chemometric tools for monitoring the oxidation of semi-hard cheeses throughout ripening

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 1305-1314

  Karoui, Romdhane ^a   Dufour, Éric ^b   De Baerdemaeker, Josse ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Front face fluorescence spectroscopy; Oxidation; Ripening; Semi hard cheese

Indexed keywords

ARTICLE; AUTUMN; CALIBRATION; CHEESE; CHEESE RIPENING; CHEMOMETRICS; CLASSIFICATION; DISCRIMINANT ANALYSIS; FLUORESCENCE SPECTROSCOPY; LIGHT; MONITORING; OXIDATION; PRINCIPAL COMPONENT ANALYSIS; SUMMER; SURFACE PROPERTY;

EID: 33748795347     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.028     Document Type: Article

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