Figures & data
Figure 1 Fluorescence and infrared spectroscopies for the investigation of dilute solution and food products.
Figure 2 Normalised fluorescence spectra of tryptophan recorded following excitation at 290 nm on central M1 zone (—), external M1 zone (…), central M3 zone (− − −), and external M3 zone (−··−··−) cheeses.
Figure 3 Normalised fluorescence spectra of vitamin A recorded following emission at 410 nm on central M1 zone (—), external M1 zone (…), central M3 zone (− − −), and external M3 zone (−··−··−) cheeses.
Figure 4 Normalised fluorescence spectra of riboflavin recorded following excitation at 380 nm on central M1 zone (—), external M1 zone (…), central M3 zone (− − −), and external M3 zone (−··−··−) cheeses.
Figure 5 Averaged near-infrared spectra for Emmental cheeses from Switzerland (—), Austria (…), and Finland (− − −).
Figure 6 Averaged mid-infrared spectra for Emmental cheeses from Switzerland (—), Austria (…), and Finland (− − −).
Figure 7 Prediction of lactulose content in UHT milk samples from fluorescence spectra and comparison with observed values determined by the enzymatic method.
