Identification of aroma compounds in four Chinese mango juices, and effects of thermal and high-pressure processing on the mango juice aroma profiles

被引：0
|
作者：
Zhang, Wentao [1 ]
Lao, Fei [1 ]
Wu, Jihong [1 ]
机构：
[1] China Agr Univ, Beijing, Peoples R China
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2019年 / 258卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
378-AGFD
引用
收藏
页数：2
相关论文
共 50 条
  • [21] Effect of high-pressure processing on quality and stability of green mango blended mayonnaise
    Sethi, Swati
    Chauhan, O. P.
    Anurag, Rahul K.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2017, 54 (08): : 2341 - 2350
  • [22] Effect of high-pressure processing on quality and stability of green mango blended mayonnaise
    Swati Sethi
    O. P. Chauhan
    Rahul K. Anurag
    Journal of Food Science and Technology, 2017, 54 : 2341 - 2350
  • [23] Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes
    Zhao, Yu
    Wang, Peng
    Zhan, Ping
    Tian, Honglei
    Lu, Cong
    Tian, Peng
    FOOD RESEARCH INTERNATIONAL, 2021, 139
  • [24] Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices
    Quan, Wei
    Tao, Yadan
    Qie, Xuejiao
    Zeng, Maomao
    Qin, Fang
    Chen, Jie
    He, Zhiyong
    JOURNAL OF FUNCTIONAL FOODS, 2020, 64
  • [25] Synergistic Effects of Thermal Pretreatment, Ultrasound and High-Pressure Processing on the Recovery of Bioactive Compounds from Echinacea Juice
    Fan, Qingping
    Hui, Ailing
    Zhang, Wencheng
    Fu, Chuanxiang
    Shen, Lanlan
    Wang, Sai
    Zhang, Wei
    Du, Biao
    Zhang, Huawei
    CURRENT TOPICS IN NUTRACEUTICAL RESEARCH, 2020, 18 (02) : 144 - 151
  • [26] AGFD 278-Key aroma compounds in apple juice: Identification, formation and changes during processing
    Steinhaus, Martin
    Bogen, Johanna
    Schieberle, Peter
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2008, 236
  • [27] Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions
    Innocente, Nadia
    Marchesini, Giulia
    Biasutti, Marialuisa
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 49 (09): : 1992 - 2000
  • [28] Identification of the main aroma compounds in Chinese local chicken high-quality meat
    Jin, Yuxi
    Cui, Huanxian
    Yuan, Xiaoya
    Liu, Lu
    Liu, Xiaojing
    Wang, Yongli
    Ding, Jiqiang
    Xiang, Hai
    Zhang, Xinxiao
    Liu, Jianfeng
    Li, Hua
    Zhao, Guiping
    Wen, Jie
    FOOD CHEMISTRY, 2021, 359
  • [29] Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel starch
    Kaur, Maninder
    Punia, Sneh
    Sandhu, Kawaljit Singh
    Ahmed, Jasim
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2019, 140 : 149 - 155
  • [30] Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes
    Lamilla, Carolina Perdomo
    Vaudagna, Sergio R.
    Alzamora, Stella M.
    Mozgovoj, Marina
    Rodriguez, Anabel
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2021, 71
12345