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1.
15 p, 2.1 MB Synchronous Front-Face Fluorescence Spectra : A Review of Milk Fluorophores / Freire, Paulina (California State University. Department of Food Science and Nutrition) ; Zamora, Anna (Universitat Autònoma de Barcelona. Centre d'Innovació, Recerca i Transferència en Tecnologies dels Aliments (CIRTTA)) ; Castillo Zambudio, Manuel (Universitat Autònoma de Barcelona. Centre d'Innovació, Recerca i Transferència en Tecnologies dels Aliments (CIRTTA))
Milk is subjected to different industrial processes, provoking significant physicochemical modifications that impact milk's functional properties. As a rapid and in-line method, front-face fluorescence can be used to characterize milk instead of conventional analytical tests. [...]
2024 - 10.3390/foods13050812
Foods, Vol. 13 (march 2024)  
Detailed record - Creative Commons
2.
10 p, 279.3 KB Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk / Alvarado Mamani, Ulises (Universidad Nacional Del Altiplano. Escuela Profesional de Ingeniería Agroindustrial) ; Zamora, Anna (Universitat Autònoma de Barcelona. Centre d'Innovació, Recerca i Transferència en Tecnologies dels Aliments (CIRTTA)) ; Arango, Oscar (Universidad de Nariño (Colòmbia)) ; Saldo Periago, Jordi (Universidad UTE. Centro de Investigación de Alimentos) ; Castillo Zambudio, Manuel (Universitat Autònoma de Barcelona. Centre d'Innovació, Recerca i Transferència en Tecnologies dels Aliments (CIRTTA))
Heat treatments play a critical role in ensuring the safety and preservation of milk, but it can affect its nutritional and sensory properties. The present paper proposes the use of a portable system based on fluorescence spectroscopy as an alternative method for the quantification of four thermal damage markers at once (hydroxymethylfurfural, sulfhydryl groups, ascorbic acid, and riboflavin). [...]
2024 - 10.3390/foods13050780
Foods, Vol. 13 (march 2024)  
Detailed record - Creative Commons

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