| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543107 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠High-pressure processing of cherry tomato purée at 800 MPa at 20 or 60 °C. ⺠The levels of certain aldehydes increased. ⺠By sensory evaluation the intensity of cooked tomato and tea-like odour increased. ⺠Indications of lipid oxidation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Kaarina Viljanen, Martina Lille, Raija-Liisa Heiniö, Johanna Buchert,