Effects of thermal and high pressure treatments in color and chemical attributes of an oil-based spinach sauce

LWT

Volumn 60, Issue 1, 2015, Pages 86-94

  Medina Meza, Ilce Gabriela ^a   Barnaba, Carlo ^a   Villani, Filippo ^b   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

High pressure processing; Lipid oxidation; Oil based spinach sauce; Polyphenoloxidase

Indexed keywords

ASCORBIC ACID; CHLOROPHYLL; COLOR; DEGRADATION; MULTIVARIANT ANALYSIS; OXIDATION;

CHEMICAL ATTRIBUTES; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; LIPID OXIDATION; MULTIVARIATE ANALYSIS OF VARIANCES; OIL BASED; PHYSICOCHEMICAL CHARACTERISTICS; POLYPHENOL OXIDASE;

HIGH PRESSURE EFFECTS;

SPINACIA OLERACEA;

EID: 84921945494     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.033     Document Type: Article

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