The present review gives an overview of the use of fluorescence spectroscopy (ie,
conventional, excitation–emission matrix, and synchronous fluorescence) for determining …

Lysine residues in milk proteins become “blocked” when they react with reducing sugars,
particularly lactose, in the Maillard reaction. The blocked or glycated lysines reduce the …

Fluorescence spectroscopy coupled with parallel factor analysis (PARAFAC) and Partial
least squares Discriminant Analysis (PLS DA) were used for characterization and …

Composite films of whey protein isolate and TiO2 are formed through three simultaneous
processes, ie, the self-assembly of protein–protein, TiO2–TiO2, and the association of …

This paper gives a critical evaluation of the use of fluorescence spectroscopy for measuring
chemical and physical changes in dairy products caused by processing and storage …

Increasing consumer awareness, scale of manufacture, and demand to ensure safety,
quality and sustainability have accelerated the need for rapid, reliable, and accurate …

Milk is generally very rich in nutrients and this may lead it to be an ideal growth environment
for many microorganisms, including pathogens, so effective measurements aiming to ensure …

Emission and excitation spectra of intrinsic fluorophores present in milk were used to
evaluate changes in milk following thermal treatments in the 57− 72° C temperature range …

Highlights•Fluorescence spectroscopy can analyse the composition of dairy
products.•Potential to be used as an online tool for quality control.•Scope for advancement in …

Adequate heat treatment of raw milk is required to guarantee microbiological safety, but
there is a huge variation in the heat load of different categories of heat-treated milk due to …