Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin-Reference-Cited by-同舟云学术

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Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

Published:2010-09-14 Issue:3-4 Volume:70 Page:453-460
ISSN:0923-0750
Container-title:Journal of Inclusion Phenomena and Macrocyclic Chemistry
language:en
Short-container-title:J Incl Phenom Macrocycl Chem

Author:

Andreu-Sevilla Antonio J.,Carbonell-Barrachina Ángel A.,López-Nicolás José M.,García-Carmona Francisco

Publisher

Springer Science and Business Media LLC

Subject

Condensed Matter Physics,General Chemistry,Food Science,Condensed Matter Physics,General Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s10847-010-9838-9.pdf

Reference28 articles.

1. Deliza, R., Rosenthal, A., Abadio, F.B.D., Silva, C.H.O., Castillo, C.: Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. J. Food Eng. 67, 241–246 (2005)

2. Tønder, D., Petersen, M.A., Poll, L., Olsen, C.E.: Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and aroma values. Food Chem. 61, 223–229 (1998)

3. Luan Chen, J., Hong Wu, J., Wang, Q., Deng, H., Song Hu, X.: Changes in the volatile compounds and chemical and physical properties of kuerle fragrant pear (pyrus serotina reld) during storage. J. Agric. Food Chem. 54, 8842–8847 (2006)

4. Hambleton, A., Debeaufort, F., Beney, L., Karbowiak, T., Voilley, A.: Protection of active aroma compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films. Biomacromolecules 9, 1058–1063 (2008)

5. Gouin, S.: Microencapsulation: industrial appraisal of existing technologies and trends. Trends Food Sci. Technol. 15, 330–347 (2004)

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2. Quality stability of clear pomegranate juice treated with cyclodextrin;Journal of Food Science and Technology;2019-06-26

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