Pregled bibliografske jedinice broj: 599664
Aroma of dehydrated pear products
Aroma of dehydrated pear products // LWT-Food Science and Technology, 40 (2007), 9; 1578-1586 doi:10.1016/j.lwt.2006.12.011 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 599664 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Aroma of dehydrated pear products
Autori
Komes, Drazenka ; Lovrić, Tomislav ; Kovačević Ganić, Karin
Izvornik
LWT-Food Science and Technology (0023-6438) 40
(2007), 9;
1578-1586
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
aroma retention; fruit; pear; SPNIE; trehalose; volatiles
Sažetak
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. (
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
