Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2303-2312

  Vervoort, Liesbeth ^a   Grauwet, Tara ^a   Kebede, Biniam T ^a   Van Der Plancken, Iesel ^a   Timmermans, Rian ^b   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Headspace GC MS fingerprinting; High pressure (HP) processing; Novel processing; Orange juice; Pulsed electric field (PEF) processing

Indexed keywords

ENZYME INACTIVATION; HEADSPACE GC-MS; HEADSPACES; HIGH PRESSURE; IN-DEGREE; MICROBIAL SAFETY; ORANGE JUICE; PASTEURISATION; PROCESSING CONDITION; PROCESSING TECHNOLOGIES; PULSED ELECTRIC FIELD; QUALITY ATTRIBUTES; REFRIGERATED STORAGES; VOLATILE PROFILE;

ELECTRIC FIELDS; PASTEURIZATION;

FRUIT JUICES;

VOLATILE AGENT;

ARTICLE; CONTROLLED STUDY; ENZYME INACTIVATION; FOOD HANDLING; FOOD SAFETY; FOOD STORAGE; HEADSPACE FINGERPRINTING; HEATING; INTERMETHOD COMPARISON; MASS FRAGMENTOGRAPHY; ORANGE JUICE; PASTEURIZATION; PRESSURE; PULSED ELECTRIC FIELD; STORAGE TEMPERATURE;

BEVERAGES; CITRUS SINENSIS; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PASTEURIZATION;

EID: 84861572508     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.096     Document Type: Article

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