Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1603-1613

  Kebede, Biniam T ^a   Grauwet, Tara ^a   Tabilo Munizaga, Gipsy ^b   Palmers, Stijn ^a   Vervoort, Liesbeth ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

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

^b UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Green vegetables; High pressure high temperature processing; MS based chemical fingerprinting; Process induced chemical reaction; Sterilization; Thermal processing

Indexed keywords

ALDEHYDES; CHEMICAL REACTIONS; DEGRADATION; FATTY ACIDS; FOOD PROCESSING; HEAT TREATMENT; KETONES; STERILIZATION (CLEANING); UNSATURATED FATTY ACIDS; VEGETABLES;

CHEMICAL FINGERPRINTING; COMPREHENSIVE INTEGRATIONS; DEGRADATION REACTION; HIGH PRESSURE HIGH TEMPERATURE; METABOLIC FINGERPRINTING; PRINCIPLE OF EQUIVALENCE; STATISTICAL DATA ANALYSIS; SULFUR CONTAINING COMPOUND;

THERMAL PROCESSING (FOODS);

ALDEHYDE; KETONE; UNSATURATED FATTY ACID;

ARTICLE; BROCCOLI; COMPARATIVE STUDY; DATA ANALYSIS; DEGRADATION; FOOD PROCESSING; GLYCATION; HIGH TEMPERATURE; HYPERBARISM; LIPID DEGRADATION; NONHUMAN; SPINACH; STRECKER SYNTHESIS; SWEET PEPPER; THERMAL ANALYSIS;

BRASSICA OLERACEA VAR. ITALICA; SPINACIA OLERACEA;

EID: 84884623595     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.097     Document Type: Article

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