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- W4200343778 endingPage "3151" @default.
- W4200343778 startingPage "3151" @default.
- W4200343778 abstract "A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP-VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography-olfactometry showed that HHP-VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP-VFD treatment. The HHP-VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice." @default.
- W4200343778 created "2021-12-31" @default.
- W4200343778 creator A5029799629 @default.
- W4200343778 creator A5054924155 @default.
- W4200343778 creator A5056101000 @default.
- W4200343778 creator A5060336668 @default.
- W4200343778 creator A5067223991 @default.
- W4200343778 creator A5077892744 @default.
- W4200343778 date "2021-12-20" @default.
- W4200343778 modified "2023-10-17" @default.
- W4200343778 title "Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice" @default.
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- W4200343778 doi "https://doi.org/10.3390/foods10123151" @default.