Effects of High-Pressure CO2Processing on Flavor, Texture, and Color of Foods

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 6, 2015, Pages 750-768

  Zhou, Linyan ^a,b,c   Bi, Xiufang ^a,b,c   Xu, Zenghui ^a,b,c   Yang, Yingjie ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Centre for Fruit and Vegetable Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

color; flavor; High pressure CO2; mechanism; texture

Indexed keywords

CARBON DIOXIDE; COLOR; FLAVORS; MECHANISMS; PASTEURIZATION; SENSORY PERCEPTION; TEXTURES; TOXIC MATERIALS;

CONSUMER ACCEPTANCE; HIGH PRESSURE CO; MOLECULAR EFFECT; NON-THERMAL PROCESSING; NUTRITIONAL QUALITIES; POSSIBLE MECHANISMS; SURVEY AND ANALYSIS; TOXIC REACTIONS;

HIGH PRESSURE EFFECTS;

CARBON DIOXIDE;

COLOR; CONSUMER ATTITUDE; FOOD; HUMAN; NUTRITIONAL VALUE; PASTEURIZATION; PRESSURE; PROCEDURES; SENSATION; TASTE;

CARBON DIOXIDE; COLOR; CONSUMER BEHAVIOR; FOOD; HUMANS; NUTRITIVE VALUE; PASTEURIZATION; PRESSURE; SENSATION; TASTE;

EID: 84912142258     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.677871     Document Type: Article

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