Interaction effect of LED color temperatures and light-protective additive packaging on photo-oxidation in milk displayed in retail dairy case

•Higher LED color temperature is more destructive on freshness of 2% milk.•Yellow pigmented packaging blocks light wavelengths of riboflavin absorbance region.•Higher level of TiO2 added in packaging results in lower milk oxidation.•Appropriate selection of retail dairy case lighting protects milk q...

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Veröffentlicht in:	Food chemistry 2020-09, Vol.323, p.126699-126699, Article 126699
Hauptverfasser:	Wang, Aili, Duncan, Susan E., Whalley, Nicole W., O'Keefe, Sean F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Color temperature Freshness LED Light wavelength Milk Oxidation Packaging
Online-Zugang:	Volltext
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