Processing effects on the flavor and quality of blueberries

ACS Symposium Series

Volumn 1036, Issue , 2010, Pages 129-141

  Dean, Lisa L ^a   Leavens, Je'velle B ^b   Boyd, Leon C ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; FRUITS; HYDROSTATIC PRESSURE; PASTEURIZATION;

ANTIOXIDANT COMPOUNDS; CONSUMER PERCEPTION; ENZYME TREATMENT; HEALTHY FOODS; HIGH HYDROSTATIC PRESSURE; PROCESSING EFFECTS; PROCESSING TECHNOLOGIES;

FLAVOR COMPOUNDS;

EID: 84905595339     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2010-1036.ch010     Document Type: Conference Paper

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