Effects of pressure- and thermal-pasteurization on volatiles of some berry fruits

High Pressure Research

Volumn 27, Issue 1, 2007, Pages 169-171

  Dalmadi, I ^a   Polyak Feher K ^a   Farkas, J ^b  

^a Institute of Data Analytics and Information Systems   (Hungary)

^b CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

FRUITS; HEAT TREATMENT; VOLATILE ORGANIC COMPOUNDS;

BERRY FRUITS; ELECTRONIC NOSE; HEAT PASTEURIZATION; VOLATILE COMPOSITION;

HYDROSTATIC PRESSURE;

BERRIES; FRUITS; HEAT TREATMENT;

EID: 34047154018     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957950601088893     Document Type: Article

References (2)

1. I. Zabetakis, A. Koulentianos, E. Orruno and I. Boyes, The effect of high hydrostatic pressure on strawberry flavour compounds, Food Chem. 71 51-55 (2000).
2. Y. Lambert, G. Demazeau, A. Largeteau and J.-M. Bouvier, Changes in aromatic volatile composition of strawberry after high pressure treatment, Food Chem. 67 7-16 (1999).