Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion

LWT

Volumn 53, Issue 1, 2013, Pages 331-337

  Hougaard, Anni B ^a   Lawaetz, Anders J ^a   Ipsen, Richard H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Front face fluorescence spectroscopy; Heat treatment; Milk; PARAFAC

Indexed keywords

FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; PASTEURIZATION; SPECTRUM ANALYSIS;

EXCITATION EMISSION MATRICES; FLUORESCENCE EXCITATION; FRONT FACE; FRONT FACE FLUORESCENCE SPECTROSCOPY; HIGHEST TEMPERATURE; MILK; MULTI-WAY DATA ANALYSIS; PARALLEL FACTOR ANALYSIS; PASTEURISATION; RAW MILK;

HEAT TREATMENT;

EID: 84876731962     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.01.010     Document Type: Article

References (30)

1. Andersen C.M., Bro R. Practical aspects of PARAFAC modelling of fluorescence excitation-emission data. Journal of Chemometrics 2003, 17:200-215.
2. Andersen C.M., Frøst M.B., Viereck N. Spectroscopic characterization of low- and non-fat cream cheeses. International Dairy Journal 2010, 20:32-39.
3. Andersen C.M., Mortensen G. Fluorescence spectroscopy: a rapid tool for analyzing dairy products. Journal of Agricultural and Food Chemistry 2008, 56:720-729.
4. Andersen C.M., Vishart M., Holm V.K. Application of fluorescence spectroscopy in the evaluation of light-induced oxidation in cheese. Journal of Agricultural and Food Chemistry 2005, 53:9985-9992.
5. Birlouez-Aragon I., Nicolas M., Metais A., Marchond N., Grenier J., Calvo D. A rapid fluorimetric method to estimate the heat treatment of liquid milk. International Dairy Journal 1998, 8:771-777.
6. Birlouez-Aragon I., Sabat P., Gouti N. A new method for discriminating milk heat treatment. International Dairy Journal 2002, 12:59-67.
7. Boubellouta T., Dufour E. Effects of mild heating and acidification on the molecular structure of milk components as investigated by synchronous front-face fluorescence spectroscopy coupled with parallel factor analysis. Applied Spectroscopy 2008, 62:490-496.
8. Bro R. PARAFAC. Tutorial and applications. Chemometrics and Intelligent Laboratory Systems 1997, 38:149-171.
9. Bro R., Kiers H.A.L. A new efficient method for determining the number of components in PARAFAC models. Journal of Chemometrics 2003, 17:274-286.
10. Christensen J., Becker E.M., Frederiksen C.S. Fluorescence spectroscopy and PARAFAC in the analysis of yogurt. Chemometrics and Intelligent Laboratory Systems 2005, 75:201-208.
11. Christensen J., Nørgaard L., Bro R., Engelsen S.B. Multivariate autofluorescence of intact food systems. Chemical Reviews 2006, 106:1979-1994.
12. Christensen J., Povlsen V.T., Sørensen J. Application of fluorescence spectroscopy and chemometrics in the evaluation of processed cheese during storage. Journal of Dairy Science 2003, 86:1101-1107.
13. Dufour E., Mazerolles G., Devaux M.F., Duboz G., Duployer M.H., Riou M.N. Phase transition of triglycerides during semi-hard cheese ripening. International Dairy Journal 2000, 10:81-93.
14. Dufour E., Riaublanc A. Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks. Lait 1997, 77:657-670.
15. Duggan D.E., Bowman R.L., Brodie B.B., Udenfriend S. A spectrophotofluorometric study of compounds of biological interest. Archives of Biochemistry and Biophysics 1957, 68:1-14.
16. Fox P.F., McSweeney P.L.H. Physical properties of milk. Dairy chemistry and biochemistry 1998, 437-461. Blackie Academic & Professional, London.
17. Fredsted L.-B., Rysstad G., Eie T. Pure-Lac™: the new milk with protected freshness and extended shelf life. Heat treatments & alternative methods, Proceedings of the IDF symposium 1996, 104-125. International Dairy Federation, Brussels.
18. Herbert S., Riaublanc A., Bouchet B., Gallant D.J., Dufour E. Fluorescence spectroscopy investigation of acid-or rennet-induced coagulation of milk. Journal of Dairy Science 1999, 82:2056-2062.
19. Hougaard A.B., Hammershøj M., Vestergaard J.S., Poulsen O., Ipsen R.H. Instant infusion pasteurization of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties. International Journal of Dairy Technology 2009, 62:484-492.
20. Karoui R., Dufour E. Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheese. International Dairy Journal 2003, 13:973-985.
21. Karoui R., Dufour E., De Baerdemaeker J. Monitoring the molecular changes by front face fluorescence spectroscopy throughout ripening of a semi-hard cheese. Food Chemistry 2007, 104:409-420.
22. Kulmyrzaev A.A., Levieux D., Dufour E. Front-face fluorescence spectroscopy allows the characterization of mild heat treatments applied to milk. Relations with the denaturation of milk proteins. Journal of Agricultural and Food Chemistry 2005, 53:502-507.
23. Lakowicz J.R. Principles of fluorescence spectroscopy 2006, Springer, New York. 3rd ed.
24. Lawaetz A., Bro R., Kamstrup-Nielsen M., Christensen I., Jørgensen L., Nielsen H. Fluorescence spectroscopy as a potential metabonomic tool for early detection of colorectal cancer. Metabolomics 2012, 8:S111-S121.
25. Lawaetz A., Bro R., Kamstrup-Nielsen M., Christensen I., Jørgensen L., Nielsen H. Erratum to: fluorescence spectroscopy as a potential metabonomic tool for early detection of colorectal cancer. Metabolomics 2012, 8:S122.
26. Stedmon C.A., Bro R. Characterizing dissolved organic matter fluorescence with parallel factor analysis: a tutorial. Limnology and Oceanography 2008, 6:572-579.
27. Stedmon C.A., Seredynska-Sobecka B., Boe-Hansen R., Le Tallec N., Waul C.K., Arvin E. A potential approach for monitoring drinking water quality from groundwater systems using organic matter fluorescence as an early warning for contamination events. Water Research 2011, 45:6030-6038.
28. Strasburg G.M., Ludescher R.D. Theory and applications of fluorescence spectroscopy in food research. Trends in Food Science & Technology 1995, 6:69-75.
29. Walstra P., Geurts T.J., Noomen A., Jellema A., van Boekel M.A.J.S. Dairy technology. Principles of milk properties and processes 1999, Marcel Dekker, New York, (Chapter 8).
30. Walstra P., Jenness R. Dairy chemistry and physics 1984, Wiley, New York, (Appendix A.6).