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Taking front-face fluorescence-based measurement of lipid oxidation out of the lab

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Abstract

Front-face fluorescence is a technique used to measure lipid oxidation in food products to determine the level of rancidity. Current lab-based systems have proved accurate but are expensive and offline. This paper presents an at-line system that is user-friendly and low-cost. Its effectiveness is demonstrated by measuring the rancidity on a commercial product (cod caviar paste) after a controlled storage experiment.

© 2010 Optical Society of America

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