AGRIS - International System for Agricultural Science and Technology

Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices

2010

Aguiló-Aguayo, Ingrid | Soliva-Fortuny, Robert | Martín-Belloso, Olga


Bibliographic information
Journal of the science of food and agriculture
ISSN 0022-5142
Publisher
Versita
Other Subjects
Food composition and quality - horticultural crop products; Food storage - horticultural crop products; Cytochrome p-450 enzyme system; High intensity pulsed electric field processing; Cold temperature; Aldehyde-lyases; Pulsed electric fields; Food processing quality; Flavor-related enzymes; Tomato juice; Food processing (general) - horticultural crop products; Taste; Storage quality; Fruit; Volatile organic compounds; Hot temperature
Language
English
Note
Includes references
Type
Text; Journal Article

2024-02-27
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org