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Bibliographic record number: 599676

Chapter/Paper in a book

Authors: Komes, Drazenka, Kovačević Ganić, Karin
Title: Flavor od dried pears
Book: Handbook of Fruit and Vegetable Flavors
Editor/s: Hui, Y. H.
Publisher: John Wiley & Sons, Inc.
City: New Jersey
Year: 2010
Page range:: 557-571
Total pages in the book:: 14
ISBN: 978-0-470-22721-3
Keywords: Drying, flavor, pear
Abstract:
A pear is a pomaceous fruit produced by plants from genus Pyrus (Maloideae, Rosaceae). It presents one of the most popular and delectable fruits while its particular aroma, determined by volatile compounds, is a key quality factor.Demand for dried pears has increased in recent years, along with the popularity of dried fruit in general, both as a snack by itself and as an admixture in different products such as compotes, salads, sauces, trail mixes, cereals, bakery products (muffins, scones, fruit cakes), homemade ice cream, gravies, garnishments, puddings and food for infants and children. Although pear is one of the most important and most popular existing species of the fruit and pear processed products are widely commercialized throughout the world, there is unfortunately, a lack of comprehensive data regarding the flavor of processed, especially dried pears.
Original language: ENG
Category: Pregledni
Research fields:
Food processing technology
Contrib. to CROSBI by: dkomes@pbf.hr (dkomes@pbf.hr), 23. Lis. 2012. u 17:08 sati



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