Evaluation of minimal processing of orange juice by automated data analysis of volatiles and nonvolatile polar compounds determined by gas chromatography coupled to mass spectrometry-Reference-Cited by-同舟云学术

Evaluation of minimal processing of orange juice by automated data analysis of volatiles and nonvolatile polar compounds determined by gas chromatography coupled to mass spectrometry

Published:2014-03-17 Issue:6 Volume:49 Page:1432-1440
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Cerdán-Calero Manuela¹,Izquierdo Luís¹,Halket John M.²³,Sentandreu Enrique¹

Affiliation:

1. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC); Avda. Agustín Escardino 7 46980 Paterna Valencia Spain

2. Mass Spectrometry Facility/Drug Control Centre; King's College London; Franklin-Wilkins Building 150 Stamford Street London SE1 9NH UK

3. Specialist Bioanalytical Services Ltd; Egham Surrey TW20 9LZ UK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference20 articles.

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2. Comparison of odour active compounds detected by gas-chromatography- olfactometry between hand-squeezed juices from different orange varieties;Arena;Food Chemistry,2006

3. Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect;Belloch;European Food Research and Technology,2012

4. Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: a study to obtain high quality orange juice with extended shelf life;Carbonell;Journal of Food Engineering,2013

5. Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning;Castillo;Journal of Agricultural and Food Chemistry,1998

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