Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Author:

De Marchi Fabiola,Aprea Eugenio,Endrizzi Isabella,Charles Mathilde,Betta Emanuela,Corollaro Maria Laura,Cappelletti Martina,Ferrentino Giovanna,Spilimbergo Sara,Gasperi Flavia

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference48 articles.

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3. Binder, R. G., Turner, C. E., & Flath, R. A. (1990). Comparison of yellow starthistle volatiles from different plant Parts. Journal of Agricultural and Food Chemistry, 36, 764–767.

4. Blank, I., Devaud, S., Matthey-Doret, W., Pollien, P., Robert, F., & Yeretzian, C. (2003). Formation of odour-active compounds in Maillard model systems based on proline. In J. L. Le Quéré & P. X. Etiévant (Eds.), Flavour research at the dawn of the twenty-first century—Proceedings of the 10th Weurman Flavour Research Symposium (pp. 458–463). London: Lavoisier, Intercept.

5. Bonvehí, J. S. (2005). Investigation of aromatic compounds in roasted cocoa powder. European Food Research and Technology, 221, 19–29.

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