Influence of the thermal stabilization process on the volatile profile of canned tomato-based food

Journal of Food Science

Volumn 78, Issue 12, 2013, Pages

  Cosmai, Lucrezia ^a   Summo, Carmine ^a   Caponio, Francesco ^a   Paradiso, Vito M ^a   Gomes, Tommaso ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Canned tomato based food; Solid phase microextraction; Thermal stabilization; Volatile compounds

Indexed keywords

LYCOPERSICON ESCULENTUM;

CAROTENOID; VOLATILE ORGANIC COMPOUND;

ARTICLE; CANNED TOMATO-BASED FOOD; CHEMISTRY; FOOD HANDLING; GAS CHROMATOGRAPHY; GLYCATION; HEAT; METHODOLOGY; SOLID PHASE MICROEXTRACTION; THERMAL STABILIZATION; TOMATO; VOLATILE COMPOUNDS;

CANNED TOMATO-BASED FOOD; SOLID PHASE MICROEXTRACTION; THERMAL STABILIZATION; VOLATILE COMPOUNDS;

CAROTENOIDS; CHROMATOGRAPHY, GAS; FOOD HANDLING; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; MAILLARD REACTION; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84890200885     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12296     Document Type: Article

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