Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree

详细信息    查看全文

• 作者：Biniam Kebede¹ ; ^{BiniamTamiru.Kebede@biw.kuleuven.be} ; Tara Grauwet¹ ; Tewodros Andargie¹ ; Geoffery Sempiri¹ ; Stijn Palmers¹ ; Marc Hendrickx¹ ; Ann Van Loey ; ¹ ; ^{ann.vanloey@biw.kuleuven.be}
• 关键词：Strecker aldehydes ; Kinetics ; Thermal processing ; High pressure high temperature processing ; Carrot puree
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：88-93
• 全文大小：373 K
• 卷排序：39

文摘

Strecker aldehydes are negatively associated to flavor of heat sterilized foods. Processing at 600 MPa slows Strecker aldehyde formation rate than at 0.1 MPa. At 0.1 MPa, Strecker aldehyde formation rate increases as a function of temperature.