Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 59-65

  Aguiló Aguayo, Ingrid ^a   Oms Oliu, Gemma ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Flavour compounds; High intensity pulsed electric fields; Lipoxygenase and glucosidase activities; Strawberry juice

Indexed keywords

BETA GLUCOSIDASE; BUTANOL; BUTYRIC ACID ETHYL ESTER; LIPOXYGENASE;

ARTICLE; ENZYME ACTIVITY; FLAVOR; FOOD PACKAGING; FOOD STORAGE; FRUIT JUICE; HEAT; PULSED ELECTRIC FIELD; STRAWBERRY;

FRAGARIA X ANANASSA;

EID: 64449088192     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.007     Document Type: Article

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