Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice-Reference-Cited by-同舟云学术

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Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice

Published:2014-12 Issue: Volume:26 Page:431-444
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Aganovic Kemal,Grauwet Tara,Kebede Biniam T.,Toepfl Stefan,Heinz Volker,Hendrickx Marc,Van Loey Ann

Funder

European Union

KU Leuven Research Fund

Research Foundation Flanders (FWO)

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference100 articles.

1. Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes;Anthon;Food Chemistry,2003

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

3. Effect of volatiles and their concentration on perception of tomato descriptors;Baldwin;Journal of Food Science,2004

4. Quantitative analysis of flavor parameters in six Florida tomato cultivars (Lycopersicon esculentum Mill);Baldwin;Journal of Agricultural and Food Chemistry,1991

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

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