ORGANIC-ACID PROFILES OF THERMALLY PROCESSED CARROT PUREE

被引：6

作者：

BIBEAU, TC ^{[1
]}

CLYDESDALE, FM ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01002

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 09期

关键词：

D O I：

10.4315/0022-2747-38.9.518

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：518 / 520

页数：3

共 12 条

[1] BIBEAU TC, 1974, J FOOD SCI, V2, P365
[2] El Miladi S. S., 1969, FOOD TECHNOL, V23, P93
[3] GUPTE SM, 1964, FOOD TECHNOL-CHICAGO, V18, P1645
[4] LIN Y D, 1970, Journal of Food Science, V35, P641, DOI 10.1111/j.1365-2621.1970.tb04833.x
[5] ORGANIC ACID PROFILES OF THERMALLY RPOCESSED, STORED SPINACH PUREE
LIN, YD
CLYDESDALE, FM
FRANCIS, FJ
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (02) : 240 - +
[6] Luh B. S., 1969, Food Technology (Champaign), V23, P377
[7] OFF-FLAVORS IN FOODS - FORMATION OF PYRROLIDONECARBOXYLIC ACID IN PROCESSED FRUIT AND VEGETABLE PRODUCTS
MAHDI, AA
RICE, AC
WECKEL, KG
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1959, 7 (10) : 712 - 714
[8] OFF-FLAVORS IN FOODS - EFFECT OF PYRROLIDONECARBOXYLIC ACID ON FLAVOR OF PROCESSED FRUIT AND VEGETABLE PRODUCTS
MAHDI, AA
WECKEL, KG
RICE, AC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (02) : 143 - &
[9] RICE AC, 1954, FOOD RES, V19, P106
[10] SHALLENBERGER RS, 1959, FOOD TECHNOL-CHICAGO, V13, P92