Description  Claims  Drawing  Cited references 

Table 26.1 Photochemical Processes   [0002] 
Light Wavelength Effects on a Lutein-Fortified Model Colloidal Beverage   [0006] 
Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milk   [0006] 
Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference   [0006] 
Effect of agitation, sampling location and protective films on light-induced riboflavin loss in skim milk   [0006] 
Shelf-life of Milk Packaged in Plastic Containers With and Without Treatment to Reduce Light Transmission   [0007] 
Effect of Package Light Transmittance on the Vitamin Content of Pasteurized Whole Milk   [0007] 
Effect of Package Light Transmittance on Vitamin Content of Milk. Part 2: UHT Whole Milk   [0007] 
Sensory Shelf Life Estimation of Food Products   [0008] 
Quality of Sour Cream Packaged in Cups with Different Light Barrier Properties Measured by Fluorescence Spectroscopy and Sensory Analysis   [0009] 
Chemistry and Reaction of Singlet Oxygen in Foods. CRFSFS   [0045] 
International Journal of Pharmaceutics   [0056] 
Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference   [0070] 
Dairy Products   [0070] 
Journal of Sensory Studies   [0075]