Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Zhang, Sha ^a   Yang, Ruijin ^a   Zhao, Wei ^a   Hua, Xiao ^a   Zhang, Wenbin ^a   Zhang, Zhong ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

GC MS; GC O; Milk; Pulsed electric field; Volatile compounds

Indexed keywords

ALDEHYDE; KETONE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DISINFECTION; ELECTROCHEMICAL ANALYSIS; FOOD PRESERVATION; GAS CHROMATOGRAPHY; HEAT; HUMAN; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METHODOLOGY; MILK; ODOR; SOLID PHASE MICROEXTRACTION; TASTE; TIME;

ALDEHYDES; ANIMALS; DISINFECTION; ELECTROCHEMICAL TECHNIQUES; FLAME IONIZATION; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; HUMANS; KETONES; MILK; ODORS; SOLID PHASE MICROEXTRACTION; TASTE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

EID: 78651457455     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01916.x     Document Type: Article

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