Changes in furan and other volatile compounds in sliced carrot during air-drying

Journal of Food Processing and Preservation

Volumn 36, Issue 1, 2012, Pages 46-54

  Duan, Hanying ^a,b   Barringer, Sheryl A ^b  

^a JINAN UNIVERSITY   (China)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BORNYL ACETATE; BUTANAL; CARYOPHYLLENE; DAUCUS CAROTA SSP. SATIVUS; DRYING TEMPERATURE; FURAN CONTENTS; HEADSPACES; HEXANAL; ION FLOW; METHYL ACETATES; MONOTERPENES; P-CYMENE; SLICED CARROTS; VOLATILE COMPOUNDS;

ACETONE; ALDEHYDES; AROMATIC COMPOUNDS; ESSENTIAL OILS; MASS SPECTROMETRY; MOISTURE; MOISTURE DETERMINATION; OLEFINS; ORGANIC POLLUTANTS; SOLAR DRYERS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

DRYING;

DAUCUS CAROTA;

EID: 84856227192     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00550.x     Document Type: Article

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