Influence of sous vide and water immersion processing on polyacetylene content and instrumental color of parsnip (pastinaca sativa) disks

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 13, 2010, Pages 7740-7747

  Rawson, Ashish ^a,b   Koidis, Anastasios ^a   Rai, Dilip K ^a   Tuohy, Maria ^b   Brunton, Nigel ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b NATIONAL UNIVERSITY OF IRELAND   (Ireland)

Author keywords

Color; Parsnips; Polyacetylenes; Processing; Sous vide; Water immersion

Indexed keywords

PLANT EXTRACT; POLYACETYLENE DERIVATIVE;

ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; FOOD HANDLING; METHODOLOGY; PARSNIP; PASTINACA; PROCEDURES;

COLOR; FOOD HANDLING; PASTINACA; PLANT EXTRACTS; POLYACETYLENES;

PASTINACA SATIVA;

EID: 77954551499     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100517p     Document Type: Article

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