Spectroscopic techniques coupled with chemometric tools for the evaluation of light-induced oxidation in cheese

Italian Journal of Food Science

Volumn 23, Issue SUPPL., 2011, Pages 7-10

  Sinelli, N ^a   Limbo, S ^a   Casiraghi, E ^a   Torri, L ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GASTRONOMIC SCIENCES   (Italy)

Author keywords

Chemometrics; Light induced oxidation; Semi hard cheese; Spectroscopic techniques

Indexed keywords

EID: 84885108892     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (2)

1. Andersen C.M., Wold J.P., Mortensen G. 2006. Light-induced changes in semihard cheese determined by fluorescence spectroscopy and chemometrics. Int. Dairy J. 1483-1489. (Pubitemid 44348880)
2. Mortensen G., Bertelsen G., Mortensen B.K., Stapelfeld H. 2004. Light-induced changes in packaged cheeses-a review. Int. Dairy J. 85-102. (Pubitemid 38157659)