Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4 °c

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 623-629

  Chen, Ji Luan ^a   Zhang, Jing ^a   Song, Lijun ^a   Jiang, Ying ^a   Wu, Jihong ^b   Hu, Xiao Song ^b  

^a Shi Hezi University   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Aroma compounds; Color; Dense phase carbon dioxide (DP CO 2); Enzyme; Hami melon (Cucumis melo L.) juice; Microorganism

Indexed keywords

AROMA COMPOUNDS; AROMATIC PROFILES; CUCUMIS MELO; DENSE PHASE CARBON DIOXIDE; FIRST-ORDER KINETIC MODELS; FOOD PROCESS; HEAT SENSITIVE; HIGH TEMPERATURE TREATMENTS; LIPOXYGENASES; NONTHERMAL; NUTRITIONAL QUALITIES; OFF-ODOR; POLYPHENOL OXIDASE; PRESSURE LEVEL; RESIDUAL ACTIVITY; TOTAL COUNTS; VITAMIN C;

CARBON DIOXIDE; CARBON DIOXIDE PROCESS; COLOR; ENZYMES; FRUIT JUICES; NUTRIENTS;

ENZYME ACTIVITY;

CUCUMIS; CUCUMIS MELO;

EID: 78049443106     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.05.008     Document Type: Article

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