Pregled bibliografske jedinice broj: 802881
Redox-potential and browning of tomato paste in aluminium tubes during storage at different temperatures
Redox-potential and browning of tomato paste in aluminium tubes during storage at different temperatures // Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Internet), 197 (1993), 6; 525-530 doi:10.1007/BF01192850 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 802881 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Redox-potential and browning of tomato paste in aluminium tubes during storage at different temperatures
Autori
Mesić, Zlata ; Galić, Kata ; Ciković, Nada
Izvornik
Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Internet) (1432-2331) 197
(1993), 6;
525-530
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
redox potential; tomato; aluminium tubes; storage
Sažetak
The influence of temperature and applied lacquer on aluminium (Al) tubes on physico- chemical changes of tomato paste during storage was studied. Packaging and storage conditions have a considerable influence on both the oxidative changes in the product and corrosion behaviour of the Al tubes. The greatest changes during storage were the ascorbic acid and hydroxymethylfurfural contents ; the compounds known to possess certain oxido-reduction power. The consequence of oxidation-reduction reactions taking place during storage was the establishment of particular redox values: the lower the reducing power of the compounds present, the higher the rH value obtained.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Web of Science Core Collection (WoSCC)
- SCI-EXP, SSCI i/ili A&HCI
