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 [J].

LIN, YD ;

CLYDESDALE, FM ;

FRANCIS, FJ .

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 [J].

MAHDI, AA ;

RICE, AC ;

WECKEL, KG .

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 [J].

MAHDI, AA ;

WECKEL, KG ;

RICE, AC .

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

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