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    STUDIA PHYSICA - Issue no. 1 / 2011  
         
  Article:   MONITORING THE EFFECTS OF TEMPERATURE ON MILK BY FLUORESCENCE SPECTROSCOPY OF RIBOFLAVIN AND VITAMIN A.

Authors:  .
 
       
         
  Abstract:  In this study we investigated the structural and chemical changes induced by temperature in UHT processed milk by monitoring the fluorescence of riboflavin and vitamin A. Despite the thermal stability of pure riboflavin and vitamin A in different solvents, in milk we measured important spectroscopic changes as a consequence of the complex environment in which the vitamins are located. We established that Riboflavin was degraded irreversibly and its degradation might be initiated by light and catalyzed by the environment under the action of temperature. We also found that temperature can induce conformational changes in Vitamin A and its close vicinity environment (triglycerides).

Keywords: Fluorescence spectroscopy, Milk, Riboflavin, Vitamin A.
 
         
     
         
         
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