Exogenous bacterial composition changes dominate flavor deterioration of dried carrots during storage
- 30 November 2019
- journal article
- conference paper
- Published by Elsevier BV in Food and Chemical Toxicology
- Vol. 134, 110833
- https://doi.org/10.1016/j.fct.2019.110833
Abstract
No abstract availableKeywords
Funding Information
- Foundation of National Key R & D Program of China (2017YFD0400903)
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX18_1437)
This publication has 38 references indexed in Scilit:
- Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditionsFood Chemistry, 2014
- Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxinsFood Microbiology, 2014
- The Storage of Dried Apricots: The Effect of Packaging and Temperature on the Changes of Texture and MoistureJournal of Food Processing and Preservation, 2012
- MOISTURE ADSORPTION ISOTHERMS AND HEAT OF SORPTION OFAGARICUS BISPORUSJournal of Food Processing and Preservation, 2012
- Trends in Development of Dried Vegetable Products as SnacksDrying Technology, 2012
- Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetablesFood and Chemical Toxicology, 2009
- Kinetics of colour changes in dehydrated carrotsJournal of Food Engineering, 2007
- Changes in Volatile Compounds of Carrots (Daucus carotaL.) During Refrigerated and Frozen StorageJournal of Agricultural and Food Chemistry, 2003
- Nuclear magnetic resonance and water activity in measuring the water mobility in Pintado (Pseudoplatystoma corruscans) fishJournal of Food Engineering, 2003
- Energy and quality aspects during combined FIR-convection drying of barleyJournal of Food Engineering, 1999