Influence of pasteurization and storage conditions on microbiological quality and aroma profiles of shalgam
Sign Up to like & getrecommendations! Published in 2021 at "Food Bioscience"
DOI: 10.1016/j.fbio.2021.101350
Abstract: Abstract Shalgam is a traditional Turkish fermented beverage produced by the lactic acid fermentation of black carrot, salt, sourdough, bulgur flour and drinkable water. Aroma and microbial profiles of shalgams were examined based on the… read more here.
Keywords: storage; quality; aroma profiles; pasteurization storage ... See more keywords
Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112007
Abstract: Abstract An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95 °C/1 min) and accelerated storage (14 d at 35 °C). The PLS-DA results… read more here.
Keywords: pasteurization; pasteurization storage; cultivar; volatile fraction ... See more keywords