Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese-Reference-Cited by-同舟云学术

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Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese

Published:2011-08 Issue:8 Volume:21 Page:531-539
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Intawiwat Natthorn,Dahl Annette Veberg,Pettersen Marit Kvalvåg,Skaret Josefine,Rukke Elling Olav,Wold Jens Petter

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference39 articles.

1. Photodegradation of riboflavin in milks exposed to fluorescent light;Allen;Journal of Dairy Science,1979

2. Wavelength dependence of light-induced lipid oxidation and naturally occurring photosensitizers in cheese;Andersen;Journal of Agricultural and Food Chemistry,2008

3. Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics;Andersen;International Dairy Journal,2006

4. Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products – a review;Bosset,1994

5. Shelf-life of milk packaged in plastic containers with and without treatment to reduce light transmission;Cladman;International Dairy Journal,1998

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