Universitat de Lleida
    • English
    • català
    • español
  • English 
    • English
    • català
    • español
  • Login
Repositori Obert UdL
View Item 
  •   Home
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • View Item
  •   Home
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices

Thumbnail
View/Open
015451.pdf (252.4Kb)
Sol·licita una còpia
Issue date
2010
Author
Aguiló-Aguayo, Ingrid
Soliva-Fortuny, Robert
Martín Belloso, Olga
Suggested 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.
Impact


Web of Science logo    citations in Web of Science

Scopus logo    citations in Scopus

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
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).
URI
http://hdl.handle.net/10459.1/58662
DOI
https://doi.org/10.1002/jsfa.3984
Is part of
Journal of the Science of Food and Agriculture, 2010, vol. 90, núm. 10, p. 1597-1604
European research projects
Collections
  • Articles publicats (Tecnologia dels Aliments) [490]
  • Publicacions de projectes de recerca del Plan Nacional [2182]

Related items

Showing items related by title, author, creator and subject.

  • Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields 

    Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2009)
    The effects pulse frequency (50–250 Hz), pulse width (1.0–7.0 ls) and polarity (monopolar or bipolar) of high-intensity pulsed electric field treatments (35 kV cm)1 and 1000 ls) on viscosity and the pectin methylesterase ...
  • Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices 

    Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2009)
    Changes in color and 5-hydroxymethyl furfural (HMF) of strawberry, tomato and watermelon juices were evaluated after high-intensity pulsed electric field (HIPEF) processing using a response surface methodology and compared ...
  • Effects of high-intensity pulsed electric fields on Lipoxygenase and Hydroperoxide Lyase activities in tomato juice 

    Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2009)
    The influence of high-intensity pulsed electric field (HIPEF) parameters, namely, pulse frequency, pulse width, and polarity on tomato juice lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities was studied using a ...

Contact Us | Send Feedback | Legal Notice
© 2021 BiD. Universitat de Lleida
Metadata subjected to 
 

 

Browse

All of the repositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

Statistics

View Usage Statistics

D'interès

Política institucional d'accés obertDiposita les teves publicacionsDiposita dades de recercaSuport a la recerca

Contact Us | Send Feedback | Legal Notice
© 2021 BiD. Universitat de Lleida
Metadata subjected to