Light-induced formation of free radicals in cream cheese

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 974-981

  Westermann, Signe ^a   Brüggemann, Dagmar A ^a   Olsen, Karsten ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma; Cream cheese; Light transmittance; Radical formation

Indexed keywords

2 BUTANONE; DIMETHYL DISULFIDE; FREE RADICAL; HEXANAL; LIPID; NITROGEN; PROTEIN;

ABSORPTION; AROMA; ARTICLE; CHEESE; CONFOCAL LASER MICROSCOPY; ELECTRON SPIN RESONANCE; LIGHT EXPOSURE; LIPID OXIDATION; OXIDATION; ROOM TEMPERATURE; ULTRAVIOLET RADIATION;

EID: 67349126570     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.059     Document Type: Article

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