Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)

LWT

Volumn 41, Issue 2, 2008, Pages 236-243

  Shashirekha, Mysore N ^a   Baskaran, Revathy ^a   Jaganmohan Rao, Lingamallu ^a   Vijayalakshmi, Munusamy R ^a   Rajarathnam, Somasundaram ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Annona squamosa; Custard apple; Flavours; Frozen; Gas chromatography; Heat; Mass spectrometry; Pulp; Spray dried

Indexed keywords

DICHLOROMETHANE; EXTRACTION; FOOD PROCESSING; FRUITS; GAS CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY; SPRAY DRYING;

ANNONA SQUAMOSA; CUSTARD APPLE; FRUIT PULP; PASTEURIZATION;

FLAVORS;

ANNONA; ANNONA CHERIMOLA; ANNONA SQUAMOSA;

EID: 36049005275     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.03.005     Document Type: Article

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