Document Detail

Quality of sour cream packaged in cups with different light barrier properties measured by fluorescence spectroscopy and sensory analysis.
MedLine Citation:
PMID:  19799679     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: Dairy products such as sour cream will develop off-odor and taste faults ("sunlight taste") in a few hours if exposed to sufficient fluorescent lightning in the grocery stores. A light barrier can be incorporated in the packaging material to protect the dairy products from the light. Our experiment showed that the incorporation of a black pigment into 1 of the 3 plastic layers in the cup for packaging of sour cream protected the sour cream from degradation when exposed to light.
Hanne Larsen; Siri Birgitte Geiner Tellefsen; Annette Veberg Dahl
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Oct 
Date Detail:
Created Date:  2009-10-05     Completed Date:  2010-02-02     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S345-50     Citation Subset:  IM    
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MeSH Terms
Aluminum Oxide / chemistry
Cultured Milk Products / chemistry*,  radiation effects,  standards*
Food Analysis
Food Handling / methods
Food Packaging / instrumentation*
Odors / analysis
Oxidation-Reduction / radiation effects
Polystyrenes / chemistry
Quality Control
Soot / chemistry
Spectrometry, Fluorescence
Titanium / chemistry
Reg. No./Substance:
0/Polystyrenes; 0/Soot; 15FIX9V2JP/titanium dioxide; D1JT611TNE/Titanium; LMI26O6933/Aluminum Oxide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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