Fermented vegetables containing benzoic and ascorbic acids as additives: Benzene formation during storage and impact of additives on quality parameters

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2403-2409

  Casado, Francisco Javier ^a   Sánchez, Antonio Higinio ^a   De Castro, Antonio ^a   Rejano, Luis ^a   Beato, Víctor Manuel ^a   Montaño, Alfredo ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

additive; ascorbic acid; benzene; benzoic acid; caperberries; cucumbers; fermented vegetables; preservative; Table olives

Indexed keywords

ASCORBIC ACIDS; BENZOIC ACID; CAPERBERRIES; CUCUMBERS; FERMENTED VEGETABLES; PRESERVATIVE; TABLE OLIVES;

ADDITIVES; BENZENE; DEGRADATION; GLASS; GLASS BOTTLES; KETONES; ORGANIC ACIDS; PLASTIC CONTAINERS; REFRIGERATED CONTAINERS;

VEGETABLES;

ASCORBIC ACID; BENZENE; BENZOIC ACID; FOOD ADDITIVE;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; KINETICS; MICROBIOLOGY; QUALITY CONTROL; VEGETABLE;

ASCORBIC ACID; BENZENE; BENZOIC ACID; FERMENTATION; FOOD ADDITIVES; FOOD HANDLING; FOOD PRESERVATION; KINETICS; QUALITY CONTROL; VEGETABLES;

CUCUMIS SATIVUS; OLEACEAE;

EID: 79952770376     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104620p     Document Type: Article

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