Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system-Reference-Cited by-同舟云学术

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Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system

Published:2016-01 Issue: Volume:168 Page:137-147
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Koutidou Maria,Grauwet Tara,Acharya Parag

Funder

Seventh Framework Programme (FP7) of the European Union under the Marie Curie Initial Training Network ‘HST FoodTrain’

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties;Alasalvar;J. Agric. Food Chem.,2001

2. Thermal processing and quality: principles and overview;Awuah;Chem. Eng. Process.,2007

3. Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components;Baldwin;HortScience,2000

4. Food Chemistry;Belitz,2004

5. Enzymic Production of Volatiles in Tomatoes;Buttery,1993

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