Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes-Reference-Cited by-同舟云学术

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Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes

Published:2020-08 Issue: Volume:130 Page:109644
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Campelo Pedro H.,Alves Filho Elenilson G.,Silva Lorena M.A.,de Brito Edy S.,Rodrigues Sueli,Fernandes Fabiano A.N.

Funder

Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Diversity of sesquiterpene synthases in the basidiomycete Coprinus cinereus;Agger;Molecular Microbiology,2009

2. Nutritional compositions and health-promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review;Akter;Food Research International,2011

3. Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice;Almeida;Food Research International,2017

4. 1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice;Alves Filho;Food Chemistry,2016

5. Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice;Alves Filho;Food Research International,2017

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