Heat‐induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans

Heat‐induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans

Abstract Selected ion flow tube mass spectrometry (SIFT‐MS) and ion chromatography (IC) were used to investigate the presence of volatile and nonvolatile compounds in canned tomatoes and in the polymeric lining before and after retorting the cans. This allowed us to observe if these compounds contri...

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Bibliographic Details
Main Authors: Elliot Dhuey, Hardy Z. Castada, Sheryl Barringer, Jojo Joseph, Christopher M. Hadad, Ken Ruffley, Melvin A. Pascall
Format: Article
Language:English
Published: Wiley 2021-08-01
Series:Food Science & Nutrition
Subjects:
canned food
corrosion
dimethyl sulfide
nitrate(s)
tomato(es)
volatiles
Online Access:https://doi.org/10.1002/fsn3.2376

Internet

https://doi.org/10.1002/fsn3.2376

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