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Bibliographic record number: 599664

Journal

Authors: Komes, Drazenka; Lovrić, Tomislav; Kovačević Ganić, Karin
Title: Aroma of dehydrated pear products
Source: LWT-Food Science and Technology (0023-6438) 40 (2007), 9; 1578-1586
Paper type: article
Keywords: aroma retention; fruit; pear; SPNIE; trehalose; volatiles
Abstract:
Pear purees and cubes were dehydrated with sugars (sucrose and trehalose) addition. Freeze drying and foam-mat drying were used. Manual solid-phase microextraction (SPME) coupled with gas chromatography (GC-flame ionization detector (FID) and GC-MS) was applied to determine the changes in retention of aroma compounds in dehydrated pear purees and cubes. The best retention of aroma compounds in dehydrated pear purees was noticed in the case when freeze drying and trehalose addition were combined. In dehydrated pear cubes, previously dipped in trehalose solution, the highest aroma retention was also determined. This study showed possible application of trehalose as potentially beneficial food ingredient, with the aim to improve the quality of dehydrated fruit products, especially their aroma, and to produce superior dried fruit products or ingredients, which are widely used in food formulation. (
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://dx.doi.org/10.1016/j.lwt.2006.12.011
http://www.sciencedirect.com/science/article/pii/S0023643807000254
http://ac.els-cdn.com/S0023643807000254/1-s2.0-S0023643807000254-main.pdf?_tid=dac7d456-0bec-11e3-9abb-00000aab0f02&acdnat=1377259946_3ca606b94a1c1ec9cd4416c5b864d792
Broj citata:
Altmetric:
DOI: 10.1016/j.lwt.2006.12.011
URL cjelovitog rada: http://dx.doi.org/10.1016/j.lwt.2006.12.011
Google Scholar: Aroma of dehydrated pear products
Contrib. to CROSBI by: dkomes@pbf.hr (dkomes@pbf.hr), 23. Lis. 2012. u 15:44 sati



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