کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2434772 | 1107030 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Norvegia cheese samples were packed in air and nitrogen atmospheres and exposed to light of different colours, blue (350-560Â nm), green (450-620Â nm) and red (580-700Â nm). After 7 days of light exposure, each cheese was sliced, from the exposure surface and down, into eight slices of 3Â mm thickness. The slices were analyzed by sensory analysis and fluorescence spectroscopy, enabling studies of how photo-oxidation progressed as a function of depth of the cheese. Green light gave the most oxidation at the surface for air stored samples. Oxidized flavours at depths down to 9Â mm were more intense for exposure to red and green light. Blue light degraded riboflavin in the two upper layers (0-6Â mm), whereas red and green light affected hematoporphyrin, protoporphyrin IX and chlorophyll as far as 21Â mm into the cheese. The results suggest that tetrapyrroles are responsible for photo-oxidation at the surface and the interior of the cheese.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 21, Issue 8, August 2011, Pages 531-539
Journal: International Dairy Journal - Volume 21, Issue 8, August 2011, Pages 531-539
نویسندگان
Natthorn Intawiwat, Annette Veberg Dahl, Marit Kvalvåg Pettersen, Josefine Skaret, Elling Olav Rukke, Jens Petter Wold,