Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of egg freshness : 2-evolution of egg yolk

This preliminary study is devoted to the application of front-face fluorescence spectroscopy to the study of egg yolks during storage. A total of 79 eggs stored for 1, 2, 3, 4, 5, 9, 10, 12, 16, 18, 23, 25 and 29 days at room temperature were analysed. The fluorescence emission spectra of tryptophan...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	European food research & technology 2006-06, Vol.223 (2), p.180-188
Hauptverfasser:	KAROUI, Romdhane, KEMPS, Bart, BAMELIS, Flip, DE KETELAERE, Bart, MERTEN, Kristof, SCHOONHEYDT, Robert, DECUYPERE, Eddy, DE BAERDEMAEKER, Josse
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Calibration Discriminant analysis Egg and egg product industries Eggs Emissions Fluorescence Food industries Fundamental and applied biological sciences. Psychology Principal components analysis Spectroscopy Spectrum analysis Vitamin A
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!