Novel application of confocal Raman microscopy to determine the microstructure of fermented dairy products including the spatial distribution of proteins, lipids and carbohydrates

Author:

Pax Anita P.1,Sheehan Jeremiah J.1

Affiliation:

1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

Publisher

IOS Press

Subject

Radiology, Nuclear Medicine and imaging

Reference41 articles.

1. J.M. Aguilera and D.W. Stanley, Microstructural aspects of a fluid food: Milk, in: Microstructural Principles of Food Processing and Engineering, 2nd edn, Aspen Publishers, Gaithersburg, MD, 1999.

2. Quantification of whey in fluid milk using confocal Raman microscopy and artificial neural network;Alves da Rocha;J. Dairy Sci.,2015

3. Growth of Geotrichum candidum and Penicillium camemberti cultivated on liquid media correlated with ammonia and methanethiol emission;Amrane;Acta Biotechnol.,2001

4. Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics;Arltoft;Food Hydrocoll.,2008

5. W. Błaszczak and J. Fornal, Lipids in food structure, in: Chemical, Biological, and Functional Aspects of Food Lipids, Z.E. Sikorski and A. Kolakowska, eds, 2nd edn, CRC Press, New York, 2011.

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