This paper gives a critical evaluation of the use of fluorescence spectroscopy for measuring
chemical and physical changes in dairy products caused by processing and storage …

The purpose of this study was to evaluate the effect of oregano and rosemary essential oils
on the oxidative and fermentative stabilities of flavoured cheese prepared with cream …

Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and
determination of components, additives, and contaminants in raw materials and products will …

With higher food quality in increasing demand by consumers, there is continuous pressure
on food engineers to meet market needs. One of the critical challenges is to use modern …

In food development, preference mapping is an important tool for relating product sensory
attributes to consumer preferences. The sensory attributes are often divided into several …

Milk packaged in glass bottles overwrapped with iridescent films (treatments blocked either
a single visible riboflavin [Rb] excitation wavelength or all visible Rb excitation wavelengths; …

Photo-oxidation of cheese products has become an issue due to the fact that packaging of
cheeses in transparent materials is very frequently used. The present study aimed to …

Synchronous fluorescence spectroscopy (SFS) coupled with two-dimensional correlation
spectroscopy (2DCOS) was employed to monitor, at the molecular level, the coagulation of …

The effect of different colored filters and atmospheres on photooxidation and quality in milk
was studied. Pasteurized bovine milk (3.9% fat) was packed in 2 different atmospheres (air …

In this study, fluorescence excitation and emission matrices and multivariate curve resolution
(PARAFAC) were used to detect and characterize active photosensitizers spectrally in butter …