Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in hami melon juice

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 13, 2009, Pages 5805-5808

  Chen, Jiluan ^a   Zhang, Jing ^a   Feng, Zuoshan ^b   Song, Lijun ^a   Wu, Jihong ^c   Hu, Xiaosong ^c  

^a SHIHEZI UNIVERSITY   (China)

^b XINJIANG AGRICULTURAL UNIVERSITY   (China)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Flavor compounds; Hami melon Juice; Pasteurization; Physicochemical properties; Thermal and dense phase carbon dioxide

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; CARBON DIOXIDE;

ARTICLE; BEVERAGE; CHEMISTRY; CUCUMBER; FOOD PRESERVATION; FRUIT; HEAT; METHODOLOGY; MICROBIOLOGY; PHYSICAL CHEMISTRY; TASTE; VOLATILIZATION;

ASCORBIC ACID; BETA CAROTENE; BEVERAGES; CARBON DIOXIDE; CUCURBITACEAE; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; PHYSICOCHEMICAL PHENOMENA; TASTE; VOLATILIZATION;

CUCUMIS;

EID: 67649867665     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900752b     Document Type: Article

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