Meat is nutrient-dense and susceptible to microorganism contamination during
manufacturing, processing, and storage, leading to spoilage and even food poisoning …

Fluorescence spectroscopy studies fluorescent components directly in a food matrix.
Hyperspectral fluorescence imaging additionally reveals spatial distribution of fluorescent …

The aim of this study was to investigate the effect of pulsed light treatment at fluences of
0.525, 1.05, 2.1 and 4.2 J/cm 2 on the chemical composition, microbiological quality and …

The potential of multispectral imaging of autofluorescence to map sensory flavour properties
and fluorophore concentrations in cod caviar paste has been investigated. Cod caviar paste …

Photooxidation is a major threat to perishable products. Therefore, an effective monitoring
system for photooxidation reactions is urgently needed due to safety concerns. Herein, a …

The effect of different amounts of transmitted green light on photooxidation in pasteurized
milk was studied. Five different green films produced with combinations of pigments and …

Electroformed giant unilamellar vesicles (GUVs) were found to have optimal sizes (~ 10 µm
average diameter) for studying effects of photosensitizers and antioxidants in lipid bilayers …

Dairy products are one of the main food products that have found application area for active
packaging technology since dairy products are very susceptible to microbiological spoilage …

Food is exposed to light during processing, packaging, distribution and retail storage,
resulting in deterioration of the product quality. Milk and other dairy products are among the …

Photooxidation is one of the major causes of food quality deterioration. Packaging is a
common tool to protect against light and consequently prolong the shelf life of food …