Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

Author:

Kebede Biniam T.,Grauwet Tara,Palmers Stijn,Vervoort Liesbeth,Carle Reinhold,Hendrickx Marc,Van Loey Ann

Funder

KU Leuven Research Fund

Research Foundation Flanders (FWO)

Agency for Innovation by Science and Technology in Flanders (IWT-Vlaanderen)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 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. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties;Alasalvar;Journal of Agricultural and Food Chemistry,2001

3. 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

4. Modelling and optimising retort temperature control;Brown,2004

5. Chemistry of essential oils;Can Baser,2007

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