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