Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées

Food and Bioprocess Technology

Volumn 7, Issue 9, 2014, Pages 2679-2693

  Palmers, Stijn ^a   Grauwet, Tara ^a   Kebede, Biniam T ^a   Hendrickx, Marc E ^a   Van Loey, Ann ^a  

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

Author keywords

Furan; High pressure high temperature processing; Methylfuran; Precursor; Thermal processing; Vegetable

Indexed keywords

AROMATIC COMPOUNDS; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; ORGANIC POLLUTANTS; VEGETABLES;

CONVENTIONAL HEATING; FURAN; HIGH-TEMPERATURE PROCESSING; HIGH-TEMPERATURE TREATMENT; METHYLFURAN; MITIGATION MEASURES; PRECURSOR; STANDARD TECHNOLOGY;

THERMAL PROCESSING (FOODS);

EID: 84905395450     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1300-3     Document Type: Article

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