Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice-Reference-Cited by-同舟云学术

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Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice

Published:2015-12-14 Issue:5 Volume:242 Page:787-803
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Aganovic Kemal,Grauwet Tara,Siemer Claudia,Toepfl Stefan,Heinz Volker,Hendrickx Marc,Van Loey Ann

Funder

Seventh Framework Programme

KU Leuven

Research Foundation Flanders (FWO)

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-015-2586-8.pdf

Reference88 articles.

1. Silva FVM, Gibbs PA, Nunez H, Almonacid S, Simpson R, Batt CA, Tortorello ML (2014) Thermal processes|pasteurization. In: Batt CA, Tortorello ML (eds) Encyclopedia of food microbiology, 2nd edn. Academic Press, Oxford, pp 577–595

2. Yeom HW, Streaker CB, Zhang QH, Min DB (2000) Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. J Agric Food Chem 48(10):4597–4605

3. Choi LH, Nielsen SS (2005) The effects of thermal and nonthermal processing methods on apple cider quality and consumer acceptability. J Food Qual 28(1):13–29

4. van Boekel M, Fogliano V, Pellegrini N, Stanton C, Scholz G, Lalljie S, Somoza V, Knorr D, Jasti PR, Eisenbrand G (2010) A review on the beneficial aspects of food processing. Mol Nutr Food Res 54(9):1215–1247

5. Knorr D (1999) Novel approaches in food-processing technology: new technologies for preserving foods and modifying function. Curr Opin Biotechnol 10(5):485–491

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