Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)

Food Bioscience

Volumn 5, Issue , 2014, Pages 91-100

  Apichartsrangkoon, Arunee ^a   Chaikham, Pittaya ^b   Srisajjalertwaja, Siriwan ^c  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b PHRANAKHON SI AYUTTHAYA RAJABHAT UNIVERSITY   (Thailand)

^c CHIANG MAI RAJABHAT UNIVERSITY   (Thailand)

Author keywords

High pressure processing; Storage stability; Thai green chilipaste; Thermal processing.; Volatile compounds

Indexed keywords

EID: 84893093961     PISSN: 22124292     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbio.2013.11.006     Document Type: Article

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