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Publisert 2007

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Publikasjonsdetaljer

Tidsskrift : Journal of Animal and Feed Sciences , vol. 16 , p. 190–194 , 2007

Internasjonale standardnummer :
Trykt : 1230-1388

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Wold, Jens Petter; Lundby, Frank

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Dairy products contain natural occurrences of porphyrins, which are active and very effective photosensitizers. The origin and formation of these tetrapyrrols are yet unclear, and the concentration levels are not known. In this study, the approximate concentrations of protoporphyrin IX and hematoporphyrin in butter were determined by the use of front face fluorescence spectroscopy. The concentrations for both compounds were in the region 0.02 – 0.03 ppm.

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