Wavelength dependence of light-induced lipid oxidation and naturally occurring photosensitizers in cheese

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 5, 2008, Pages 1611-1618

  Andersen, Charlotte M ^a   Andersen, Lene T ^a   Hansen, Anne Mette ^a   Skibsted, Leif H ^a   Petersen, Mikael A ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Chemometrics; Fluorescence; GC MS; Light induced oxidation; Photosensitizers

Indexed keywords

CHLOROPHYLL; FAT; PORPHYRIN; RIBOFLAVIN;

ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; FOOD PACKAGING; LIGHT; LIPID PEROXIDATION; METHODOLOGY; OXIDATION REDUCTION REACTION; PHOTOCHEMISTRY; RADIATION EXPOSURE; SPECTROFLUOROMETRY; STANDARD; VOLATILIZATION;

CHEESE; CHLOROPHYLL; FATS; FOOD HANDLING; FOOD PACKAGING; LIGHT; LIPID PEROXIDATION; OXIDATION-REDUCTION; PHOTOCHEMISTRY; PORPHYRINS; RIBOFLAVIN; SPECTROMETRY, FLUORESCENCE; VOLATILIZATION;

EID: 41949128095     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072672f     Document Type: Article

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