Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric fieldand heat-processed tomato juices

Journal of the Science of Food and Agriculture

Volumn 90, Issue 10, 2010, Pages 1597-1604

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

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Flavour; High intensity pulsed electric field; Hydroperoxide lyase; Lipoxygenase; Tomato juice

Indexed keywords

CYTOCHROME P450; ENZYME; HYDROPEROXIDE LYASE; LIPOXYGENASE; LYASE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; COLD; COMPARATIVE STUDY; ELECTRICITY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEAT; METABOLISM; METHODOLOGY; STANDARD; TASTE; TOMATO;

ALDEHYDE-LYASES; BEVERAGES; COLD TEMPERATURE; CYTOCHROME P-450 ENZYME SYSTEM; ELECTRICITY; ENZYMES; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; LIPOXYGENASE; LYCOPERSICON ESCULENTUM; TASTE; VOLATILE ORGANIC COMPOUNDS;

LYCOPERSICON ESCULENTUM;

EID: 77954397451     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3984     Document Type: Article

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