Time‐resolved Fluorescence for Monitoring Food Composition
The use of time‐resolved fluorescence has expanded as the relative cost of instrumentation has decreased in recent years. One area where this is especially true is in the food industry, where time‐resolved fluorescence has been applied in the characterization of food stuffs as well as aspects related to food safety and degradation.
Particle size of cocoa powder used in chocolate affects color and flavor strength. The industry refers to “mouth feel” as a gauge of acceptability or rejection. If the particles are too large, it will not have a consistent creamy taste. If the particles are too small, the taste will be powdery and chalky. In this application, the range of particle size is more important than median or mean values.
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