搜索结果: 1-5 共查到“食品加工技术 Fluorescence”相关记录5条 . 查询时间(0.13 秒)
Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy
three-dimensional fluorescence spectroscopy wine authentication
2010/2/3
In this study, the three-dimensional fluorescence spectroscopic technique was applied to discriminate the wines with different variety, brewery and vintage. A total of 42 wines produced in geographic ...
Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk
milk coagulation front-face fluorescence multidimensional analysis
2008/3/31
Milk coagulation is the primary step in the development of texture of most dairy products. However, there is a lack of techniques to study network structure at a molecular level. Front-face fluorescen...
Determination of the Marker Residue of Albendazole in Cheese by Ion-Pair Liquid Chromatography and Fluorescence Detection
albendazole residues cheese liquid chromatography fluorescence detection
2008/3/28
A liquid chromatographic method is described that allows quantitative determination of the marker residue of albendazole in cheese. Samples were extracted with acetonitrile, and the extracts were defa...
Fluorescence Image Analysis of Process Cheese Manufactured with Trisodium Citrate and Sodium Chloride
fluorescence microscopy cheese micro-structure image analysis fat emulsification
2008/3/27
Fluorescence imaging and cryomicrotomy were used to study the size and shape distribution of fat particles in a model process cheese product. The technique generated data with reproducibility and cons...
Fluorescence spectroscopy and chemometrics in the food classification − a review
chemometrics fluorescence spectroscopy food analysis
2014/3/4
This review deals with the last few years’ articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classific...
