Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices
Issue date
2010Suggested citation
Aguiló-Aguayo, Ingrid;
Soliva-Fortuny, Robert;
Martín Belloso, Olga;
.
(2010)
.
Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices.
Journal of the Science of Food and Agriculture, 2010, vol. 90, núm. 10, p. 1597-1604.
https://doi.org/10.1002/jsfa.3984.
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Abstract
The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm−1 for 1500 μs, using 4 μs bipolar
pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were investigated and
compared with those of thermal processing (90 ◦C for 30 or 60 s).