Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 31-42

  Vervoort, Liesbeth ^a   Grauwet, Tara ^a   Njoroge, Daniel M ^a   Van Der Plancken, Iesel ^a   Matser, Ariette ^b   Hendrickx, Marc ^a   Van Loey, Ann ^a  

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

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Carrot (Daucus carota); Headspace GC MS fingerprinting; High pressure (HP) processing; Multivariate data analysis; Novel processing

Indexed keywords

DAUCUS CAROTA; HEADSPACE GC-MS FINGERPRINTING; HIGH PRESSURE PROCESSING; MULTIVARIATE DATA ANALYSIS; NOVEL PROCESSING;

HIGH PRESSURE EFFECTS; MULTIVARIANT ANALYSIS; PASTEURIZATION; UNSATURATED FATTY ACIDS;

DATA HANDLING;

DAUCUS CAROTA;

EID: 84876719542     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.01.005     Document Type: Article

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