An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree.

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第一作者： Biniam T,Kebede

第一单位： Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium(1). Electronic address: BiniamTamiru.Kebede@biw.kuleuven.be.

作者： Biniam T,Kebede ^[1] ; Tara,Grauwet ^[2] ; Johannes,Magpusao ^[2] ; Stijn,Palmers ^[2] ; Chris,Michiels ^[2] ; Marc,Hendrickx ^[2] ; Ann Van,Loey ^[3]

作者单位： Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium(1). Electronic address: BiniamTamiru.Kebede@biw.kuleuven.be. ^[1] Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium(1). ^[2] Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium(1). Electronic address: ann.vanloey@biw.kuleuven.be. ^[3]

关键词 Accelerated shelf-life testing Carrot puree Chemical reactions Headspace GC–MS fingerprinting Kinetic modelling Thermal sterilisation

主题词胡萝卜(Daucus carota);食品处理和加工(Food Handling);热温度(Hot Temperature);动力学(Kinetics)

DOI 10.1016/j.foodchem.2015.01.074

PMID 25722143

发布时间 2018-12-02

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