Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato-carrot system

Journal of Food Engineering

Volumn 168, Issue , 2016, Pages 137-147

  Koutidou, Maria ^a   Grauwet, Tara ^b   Acharya, Parag ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

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

Author keywords

Carrot; Fingerprinting approach; Mixed vegetable system; Process marker identification; Tomato; Untargeted GC MS profiling; Vegetable processing; Volatile organic compounds (VOC)

Indexed keywords

CHEMICAL COMPOUNDS; FRUITS; VEGETABLES; VOLATILE ORGANIC COMPOUNDS;

CARROT; FINGERPRINTING APPROACH; MARKER IDENTIFICATIONS; MIXED VEGETABLE SYSTEM; TOMATO; UNTARGETED GC-MS PROFILING; VOLATILE ORGANIC COMPOUND (VOC);

THERMAL PROCESSING (FOODS);

DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 84938342693     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.07.028     Document Type: Article

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