Effects of thermal processing on flavor and consumer perception using tomato juice produced from Florida grown fresh market cultivars-Reference-Cited by-同舟云学术

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Effects of thermal processing on flavor and consumer perception using tomato juice produced from Florida grown fresh market cultivars

Published:2021-11-24 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Koltun Stephen J.¹,MacIntosh Andrew J.¹,Goodrich‐Schneider Renee M.¹,Klee Harry J.²,Hutton Samuel F.³,Junoy Luciano J.¹,Sarnoski Paul J.¹^ORCID

Affiliation:

1. Food Science and Human Nutrition Department University of Florida Gainesville Florida USA

2. Horticultural Sciences Department University of Florida Gainesville Florida USA

3. University of Florida‐Gulf Coast Research and Education Center Wimauma Florida USA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16164

Reference39 articles.

1. Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

2. Relationship between Sensory and Instrumental Analysis for Tomato Flavor

3. Flavor Trivia and Tomato Aroma: Biochemistry and Possible Mechanisms for Control of Important Aroma Components

4. Changes in Volatiles and Glycosides during Fruit Maturation of Two Contrasted Tomato (Solanum lycopersicum) Lines

5. Fenaroli's Handbook of Flavor Ingredients

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1. Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper;Fermentation;2024-02-18

2. Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry;Fermentation;2023-02-01

3. Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (<i>Cosmos caudatus</i>);AIMS Agriculture and Food;2023

4. Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread;Antioxidants;2022-11-03

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