Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat

Journal of Food Engineering

Volumn 100, Issue 1, 2010, Pages 43-49

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

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Flavor compounds; High intensity pulsed electric fields; Watermelon juice; Weibull distribution

Indexed keywords

1-NONANOL; AROMA COMPOUNDS; BIPOLAR PULSE; FLAVOR COMPOUND; FLAVOR RETENTION; HEXANAL; HIGH-INTENSITY PULSED ELECTRIC FIELDS; MODEL-BASED; THERMAL TREATMENT; VOLATILE PROFILE; WATERMELON JUICE; WEIBULL;

ALDEHYDES; COLD STORAGE; DISTRIBUTION FUNCTIONS; ELECTRIC FIELDS; GAS CHROMATOGRAPHY; HEAT TREATMENT; KETONES;

WEIBULL DISTRIBUTION;

CITRULLUS LANATUS VAR. LANATUS;

EID: 77955709132     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.03.025     Document Type: Article

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