Wavelength Dependence of Light-Induced Lipid Oxidation and Naturally Occurring Photosensitizers in Cheese
Author:
Affiliation:
1. Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf072672f
Reference25 articles.
1. Singlet oxygen oxidation of foods
2. Effect of modified atmosphere packaging and storage conditions on photooxidation of sliced Havarti cheese
3. Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics
4. The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis
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