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

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Date
2010
Authors
Aguiló-Aguayo, IngridAguiló-Aguayo, Ingrid - ORCID ID
Soliva-Fortuny, RobertSoliva-Fortuny, Robert - ORCID ID
Martín Belloso, OlgaMartín Belloso, Olga - ORCID ID
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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).
Citation
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http://hdl.handle.net/10459.1/58662
DOI
https://doi.org/10.1002/jsfa.3984
Journal or Serie
Journal of the Science of Food and Agriculture, 2010, vol. 90, núm. 10, p. 1597-1604
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Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)
Publicacions de projectes de recerca del Plan Nacional