Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

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Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

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im März 2015 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в березні 2015

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name

Effects of Pasteurization on V ...... Carbon Dioxide Pasteurization

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Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut

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Item

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Effects of Pasteurization on V ...... Carbon Dioxide Pasteurization

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Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut

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Effects of Pasteurization on V ...... Carbon Dioxide Pasteurization

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Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut

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P1476

Effects of Pasteurization on V ...... Carbon Dioxide Pasteurization

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P2093

Emanuela Betta

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Fabiola De Marchi

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Martina Cappelletti

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P2860

High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future.

Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis.

Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.

Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.

Identification of distinctive volatile compounds in fish sauce.

Character impact odorants of Citrus Hallabong [(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil.

Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry.

Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.

Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry.

Antioxidative activity of volatile extracts isolated from Angelica tenuissimae roots, peppermint leaves, pine needles, and sweet flag leaves.

P2888

s11947-015-1501-4

P304

1393-1404

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P31

scholarly article

P356

10.1007/S11947-015-1501-4

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P433

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P478

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P50

Maria Laura Corollaro

Giovanna Ferrentino

P577

2015-03-18T00:00:00Z

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P921

Cocos nucifera