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Fluorescence Shows How Cheeses Change Properties After Exposure to Light

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Lynn M. Savage

Have you left the cheese out on the kitchen counter again? You may wish that you hadn’t — cheeses become discolored, change flavor and lose nutrients when exposed to light, mostly because of photoinduced lipid oxidation. Some cheese makers wrap their products in packaging film designed to block the most damaging wavelengths, but most cheeses remain exposed semicontinuously from the factory to the grocer’s refrigerator case, where they sit, exposed even more, until they are purchased. Cheeses contain chlorophyll, porphyrin and riboflavin — chemicals that, when exposed to light, start a...Read full article

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    Published: April 2008
    Basic SciencecheesechemicalsFeaturesphotoinduced lipid oxidationpropertiesspectroscopy

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