An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree-Reference-Cited by-同舟云学术

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An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree

Published:2015-07 Issue: Volume:179 Page:94-102
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kebede Biniam T.,Grauwet Tara,Magpusao Johannes,Palmers Stijn,Michiels Chris,Hendrickx Marc,Loey Ann Van

Funder

KU Leuven Research Fund

Research Foundation Flanders (FWO)

Science and Technology in Flanders

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under six pretreatment methods before cooking;Adebooye;International Journal of Food Science and Technology,2008

2. Sensory perception and quality attributes of high pressure processed carrots in comparision to raw, sous-vide and cooked carrots;Araya;Innovative Food Science & Emerging Technologies,2009

3. Dimethyl sulfide and its precursor in sweet corn;Bills;Journal of Agricultural and Food Chemistry,1968

4. Characterization of some volatile constituents of carrots;Buttery;Journal of Agricultural and Food Chemistry,1968

5. Cooked carrot volatiles. AEDA and Odor activity comparisons. Identification of linden ether as an important aroma component;Buttery;Journal of Agricultural and Food Chemistry,2013

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