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Volumn 35, Issue 4, 2002, Pages 362-366

Does high hydrostatic pressure affect fruit esters?

Author keywords

Esters; Flavour; Fruits; High hydrostatic pressure; Strawberry

Indexed keywords

FRAGARIA X ANANASSA;

EID: 0036379929     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0863     Document Type: Article
Times cited : (16)

References (14)
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  • 2
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    • Comparison of keeping quality between pressure-processed jam and heat processed jam - Changes in flavor components, hue and nutrients during storage
    • KIMURA, K., IDA, M., YOSIDA, Y., OHKI, K., FUKUMOTO, T. AND SAKUI, N. Comparison of keeping quality between pressure-processed jam and heat processed jam - changes in flavor components, hue and nutrients during storage. Bioscience Biotechnology and Biochemistry, 58, 1386-1391 (1994)
    • (1994) Bioscience Biotechnology and Biochemistry , vol.58 , pp. 1386-1391
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  • 3
    • 34249841680 scopus 로고
    • Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold values
    • LARSEN, M., POLL, L. AND OLSEN, C. E. Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold values. Zeitschrift fur Lebensmittel Untersuchung und Forschung, 195, 536-539 (1992)
    • (1992) Zeitschrift fur Lebensmittel Untersuchung und Forschung , vol.195 , pp. 536-539
    • Larsen, M.1    Poll, L.2    Olsen, C.E.3
  • 4
    • 0004200260 scopus 로고
    • New York: Brooks-Cole Publishing Company
    • McMurry, J. Organic Chemistry, 4th Edn. New York: Brooks-Cole Publishing Company, pp. 250-295 (1994)
    • (1994) Organic Chemistry, 4th Edn. , pp. 250-295
    • McMurry, J.1
  • 5
    • 0000379198 scopus 로고
    • Hydrostatic pressure treatment of food: Equipment and processing
    • Gould, G. W. (Ed). London: Blackie Academic & Professional
    • MERTENS, M. Hydrostatic pressure treatment of food: equipment and processing. In: GOULD, G. W. (Ed), New Methods of Food Preservation. London: Blackie Academic & Professional, pp. 136-150 (1995)
    • (1995) New Methods of Food Preservation , pp. 136-150
    • Mertens, M.1
  • 7
  • 10
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    • Cleavage of esters under nearly neutral conditions at high pressure. Chemo- and regioselective hydrolysis in organic solvents
    • YAMAMOTO, Y., FURUTA, T., MATSUO, J. AND KURATA, T. Cleavage of esters under nearly neutral conditions at high pressure. Chemo- and Regioselective hydrolysis in organic solvents. Journal of Organic Chemistry, 56, 20 (1991)
    • (1991) Journal of Organic Chemistry , vol.56 , pp. 20
    • Yamamoto, Y.1    Furuta, T.2    Matsuo, J.3    Kurata, T.4
  • 11
    • 0032869329 scopus 로고    scopus 로고
    • Changes in volatile flavour components of guava juice with high-pressure treatment and heat processing and during storage
    • YEN, G. C. AND LIN, H. T. Changes in volatile flavour components of guava juice with high-pressure treatment and heat processing and during storage. Journal of Agricultural and Food Chemistry, 47, 2082-2087 (1999)
    • (1999) Journal of Agricultural and Food Chemistry , vol.47 , pp. 2082-2087
    • Yen, G.C.1    Lin, H.T.2
  • 13
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    • The effect of high pressure on strawberry flavour compounds
    • ZABETAKIS, I., KOULENTIANOS, A., ORRUÑO, E. and Boyes, I. The effect of high pressure on strawberry flavour compounds. Food Chemistry, 71, 51-55 (2000a)
    • (2000) Food Chemistry , vol.71 , pp. 51-55
    • Zabetakis, I.1    Koulentianos, A.2    Orruño, E.3    Boyes, I.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.