Grith Mortensen

TL;DR: In this article, the suitability of biobased packaging materials for foods is evaluated, and the challenges involved when using bi-based packaging for different foods are identified, including degradation rates under various conditions, changes in mechanical properties during storage, potential for microbial growth, and release of harmful compounds into the packaged food product.

TL;DR: A critical evaluation of the use of fluorescence spectroscopy for measuring chemical and physical changes in dairy products caused by processing and storage and how advanced data analytical techniques are required to obtain optimal interpretation of the data is illustrated.

TL;DR: In this article, the authors present current knowledge on light-induced effects on packaged cheeses, which can be explained by general lipid oxidation mechanisms combined with knowledge on the spectral balance between the singlet oxygen quencher, β -carotene, and the sensitizer, riboflavin.

TL;DR: In this paper, the authors used dynamic headspace gas chromatography-mass spectrometry (DGC-MS) to identify volatile compounds in semi-hard Samso cheeses and found that light, gas composition, and storage time significantly affected taste and odour attributes.

TL;DR: Sliced Havarti cheese, stored at 5°C for up to 21 days in retail packages with an atmosphere of 25% CO 2 and 75% N 2 with an initial 0.4% O 2 exposed to light (1000 lx) or protected against light, showed an increase in redness, no significant change in lightness and a tendency of decrease in yellowness measured as the a ∗, L ∗ and b ∗ tristimulus colour parameters, respectively as mentioned in this paper.