Identification of Important Volatiles in Fresh and Processing Carrot Varieties: Using Kuroda and Flakee Types-Reference-Cited by-同舟云学术

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Identification of Important Volatiles in Fresh and Processing Carrot Varieties: Using Kuroda and Flakee Types

Published:2013 Issue:3 Volume:19 Page:497-504
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

FUKUDA Tomohiko,TANAKA Hiroki,IHORI Hidetoshi,OKAZAKI Keiki,SHINANO Takuro,FUKUMORI Yasunori

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference26 articles.

1. Alasalvar, C., Grigor, J.M. and Quantick, P.C. (1999). Method for the static headspace analysis of carrot volatiles. Food Chem., 65, 391-397.

2. Alasalvar, C., Grigor, J.M., Zhang, D., Quantick, P.C. and Shahidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. J. Agric. Food Chem., 49, 1410-1416.

3. Baltussen, E., Sandra, P., David, F. and Cramers, C. (1999). Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples: theory and principles. J. Microcol. Sep., 11, 737-747.

4. Baranski, R., Allender, C., Klimek-Chodacka, M. (2012). Towards better tasting and more nutritious carrots: Carotenoid and sugar content variation in carrot genetic resources. Food Res. Int., 47, 182-187.

5. Buttery, R.G., Seifert, R.M., Guadagni, D.G., Black, D.R. and Ling L.C. (1968). Characterization of some volatile constituents of carrots. J. Agric. Food Chem., 16, 1009-1015.

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