Quality of sour cream packaged in cups with different light barrier properties measured by fluorescence spectroscopy and sensory analysis

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Larsen, Hanne ^a   Tellefsen, Siri Birgitte Geiner ^a,b   Dahl, Annette Veberg ^b  

^a Norwegian Inst of Food Fisheries and Aquaculture Research   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Fluorescence spectroscopy; Packaging; Photooxidation; Sensory evaluation; Sour cream

Indexed keywords

ALUMINUM OXIDE; POLYSTYRENE DERIVATIVE; TITANIUM; TITANIUM DIOXIDE;

ANIMAL; ARTICLE; CHEMISTRY; DAIRY PRODUCT; FOOD ANALYSIS; FOOD HANDLING; FOOD PACKAGING; INSTRUMENTATION; LIGHT; METHODOLOGY; ODOR; OXIDATION REDUCTION REACTION; PHOTOLYSIS; QUALITY CONTROL; RADIATION EXPOSURE; SOOT; SPECTROFLUOROMETRY; SPECTROPHOTOMETRY; STANDARD; TASTE;

ALUMINUM OXIDE; ANIMALS; CULTURED MILK PRODUCTS; FOOD ANALYSIS; FOOD HANDLING; FOOD PACKAGING; LIGHT; ODORS; OXIDATION-REDUCTION; PHOTOLYSIS; POLYSTYRENES; QUALITY CONTROL; SOOT; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY; TASTE; TITANIUM;

EID: 70349671162     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01303.x     Document Type: Article

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