Front face fluorescence spectroscopy as a tool for the assessment of egg freshness during storage at a temperature of 12.2 °C and 87% relative humidity

Analytica Chimica Acta

Volumn 582, Issue 1, 2007, Pages 83-91

  Karoui, Romdhane ^a   Schoonheydt, Robert ^a   Decuypere, Eddy ^a   Nicolaï, Bart ^a   De Baerdemaeker, Josse ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Chemometric; Egg yolk; Fluorescence; Freshness; Thick albumen

Indexed keywords

AMINO ACIDS; FLUORESCENCE; NUCLEIC ACIDS; PATTERN RECOGNITION; SPECTROSCOPIC ANALYSIS;

CHEMOMETRIC; EGG YOLK; THICK ALBUMEN;

PROTEINS;

ALBUMIN; AROMATIC AMINO ACID; NUCLEIC ACID; RETINOL;

ARTICLE; CALIBRATION; DISCRIMINANT ANALYSIS; EGG YOLK; FLUORESCENCE SPECTROSCOPY; FRONT FACE FLUORESCENCE SPECTROSCOPY; GLYCATION; HUMIDITY; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; STORAGE TEMPERATURE; VALIDATION PROCESS;

CALIBRATION; DISCRIMINANT ANALYSIS; EGGS; FOOD PRESERVATION; MAILLARD REACTION; SPECTROMETRY, FLUORESCENCE;

EID: 33845331401     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2006.09.003     Document Type: Article

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