Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods

Foods are complex mixtures of macro- and micronutrients, which interact leading to oxidation, glycation and hydrolysis upon heating (sterilization, cooking) and storage. The nutritional quality and safety is consequently affected justifying the need for accurate monitoring of the evolution of the fo...

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Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	I. Birlouez-Aragon, P. A Mas, L. Ait Ameur, N. Locquet, E. De St Louvent, M. Zude
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2004-12-01
Subjects:	fluorescence vitamins maillard reaction processing storage
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0091_fluorescence-fingerprints-as-a-rapid-predictor-of-the-nutritional-quality-of-processed-and-stored-foods.php