Monitoring the egg freshness during storage under modified atmosphere by fluorescence spectroscopy

Food and Bioprocess Technology

Volumn 1, Issue 4, 2008, Pages 346-356

  Karoui, Romdhane ^a,b   Nicolaï, Bart ^a   de Baerdemaeker, Josse ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Carbon dioxide; Chemometric; Egg yolk; Fluorescence; Freshness; Thick albumen

Indexed keywords

AROMATIC AMINO ACID; CHEMOMETRICES; EGG YOLK; EGG YOLKS; EXCITATION SPECTRUM; FLUORESCENCE SPECTRA; FRONT FACE; MAILLARD REACTION PRODUCTS; MODIFIED ATMOSPHERE; RELATIVE HUMIDITIES; STORAGE TIME; TREATMENT GROUP; VITAMIN A;

AMINO ACIDS; ATMOSPHERIC HUMIDITY; CARBON DIOXIDE; FLUORESCENCE SPECTROSCOPY; NUCLEIC ACIDS; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS;

FLUORESCENCE;

EID: 71049157359     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0011-4     Document Type: Article

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