Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots-Reference-Cited by-同舟云学术

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Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

Published:2009-10 Issue:4 Volume:10 Page:420-433
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Trejo Araya Ximenita I.,Smale Nicholas,Zabaras Dimitrios,Winley Emma,Forde Ciaràn,Stewart Cynthia M.,Mawson A. John

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference43 articles.

1. Method for the static headspace analysis of carrot volatiles;Alasalvar;Food Chemistry,1999

2. Fracture properties of stored fresh and osmotically manipulated apple tissue;Alvarez;European Food Research Technology,2000

3. Effect of high pressure processing on the texture of selected fruits and vegetables;Basak;Journal of Texture Studies,1998

4. The effect of vacuum packaging on the microbial spoilage and shelf-life of ‘ready-to-use’ sliced carrots;Buick;Journal of the Science of Food and Agriculture,1987

5. Influence of ultra high pressure processing on fruit and vegetable products;Butz;Journal of Food Engineering,2003

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