The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk

Keyphrases

• Skim Milk 100%
• Fluorescence Spectra 100%
• Tryptophan 100%
• Front-face Fluorescence 100%
• Holding Time 100%
• Heat Treatment Effect 100%
• Fluorescence Intensity 66%
• Milk 33%
• Sensor-based 33%
• Optical Components 33%
• Quadratic Function 33%
• Emission Spectrum 33%
• PCA Analysis 33%
• Reconstituted Skim Milk 33%
• Quadratic Trend 33%
• Solvent Polarity 33%
• Emission Intensity 33%
• Two-temperature 33%
• Whey Protein Denaturation 33%
• Heat Load 33%
• Milk Heat Treatment 33%
• Tryptophan Fluorescence 33%
• Fluorescence Emission Spectra 33%
• Single-wavelength 33%
• Cost-effective Sensor 33%
• In-line Control 33%
• Sample Classification 33%
• Intensity Change 33%
• Component for Measurements 33%

Food Science

• Skim Milk 100%
• Tryptophan 100%
• Whey Protein Denaturation 25%
• Reconstituted Skim Milk 25%