- -

Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process

Mostrar el registro completo del ítem

Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2015). Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process. Food Science and Technology International. 22(3):203-212. https://doi.org/10.1177/1082013215585417

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/62938

Ficheros en el ítem

Thumbnail
Nombre: Stability of ...
Tamaño: 540.7Kb
Formato: PDF
Descripción: Versión del Autor.
Abrir/Preview
[Cerrado]
Nombre: 2015- Stability of ...
Tamaño: 634.2Kb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor

Metadatos del ítem

Título: Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process
Autor: Igual Ramo, Marta García Martínez, Eva María Camacho Vidal, Mª Mar Martínez Navarrete, Nuria
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Fruits are widely revered for their micronutrient properties. They serve as a primary source of vitamins and minerals as well as of natural phytonutrients with antioxidant properties. Jam constitutes an interesting ...[+]
Palabras clave: Grapefruit , Microwave , Vitamins , Organic acids , Carotenoids , Storage , Phenols , Osmotic dehydration
Derechos de uso: Reserva de todos los derechos
Fuente:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013215585417
Editorial:
Sage
Versión del editor: http://dx.doi.org/10.1177/1082013215585417
Código del Proyecto:
info:eu-repo/grantAgreement/MEC//AGL2005-05994/ES/ESTABILIDAD DE LOS COMPUESTOS FUNCIONALES DE LAS FRUTAS DURANTE SU PROCESADO/
Agradecimientos:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994.
Tipo: Artículo

References

Amakura, Y., Umino, Y., Tsuji, S., & Tonogai, Y. (2000). Influence of Jam Processing on the Radical Scavenging Activity and Phenolic Content in Berries. Journal of Agricultural and Food Chemistry, 48(12), 6292-6297. doi:10.1021/jf000849z

Biolatto, A., Salitto, V., Cantet, R. J. C., & Pensel, N. A. (2005). Influence of different postharvest treatments on nutritional quality of grapefruits. LWT - Food Science and Technology, 38(2), 131-134. doi:10.1016/j.lwt.2004.03.016

Cen, H., Bao, Y., He, Y., & Sun, D.-W. (2007). Visible and near infrared spectroscopy for rapid detection of citric and tartaric acids in orange juice. Journal of Food Engineering, 82(2), 253-260. doi:10.1016/j.jfoodeng.2007.02.039 [+]
Amakura, Y., Umino, Y., Tsuji, S., & Tonogai, Y. (2000). Influence of Jam Processing on the Radical Scavenging Activity and Phenolic Content in Berries. Journal of Agricultural and Food Chemistry, 48(12), 6292-6297. doi:10.1021/jf000849z

Biolatto, A., Salitto, V., Cantet, R. J. C., & Pensel, N. A. (2005). Influence of different postharvest treatments on nutritional quality of grapefruits. LWT - Food Science and Technology, 38(2), 131-134. doi:10.1016/j.lwt.2004.03.016

Cen, H., Bao, Y., He, Y., & Sun, D.-W. (2007). Visible and near infrared spectroscopy for rapid detection of citric and tartaric acids in orange juice. Journal of Food Engineering, 82(2), 253-260. doi:10.1016/j.jfoodeng.2007.02.039

Chun, J., Lee, J., Ye, L., Exler, J., & Eitenmiller, R. R. (2006). Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet. Journal of Food Composition and Analysis, 19(2-3), 196-204. doi:10.1016/j.jfca.2005.08.001

Garcı́a-Martı́nez, E., Ruiz-Diaz, G., Martı́nez-Monzó, J., Camacho, M. ., Martı́nez-Navarrete, N., & Chiralt, A. (2002). Jam manufacture with osmodehydrated fruit. Food Research International, 35(2-3), 301-306. doi:10.1016/s0963-9969(01)00200-9

García-Martínez, E., Igual, M., Martín-Esparza, M. E., & Martínez-Navarrete, N. (2012). Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment. Food and Bioprocess Technology, 6(11), 3247-3255. doi:10.1007/s11947-012-0988-1

Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., & Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23(12), 1719-1726. doi:10.1016/j.nutres.2003.08.005

Umesh Hebbar, H., & Rastogi, N. K. (2012). Microwave Heating of Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods, 369-409. doi:10.1016/b978-0-12-381470-8.00012-8

Igual, M., Contreras, C., & Martínez-Navarrete, N. (2010). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science & Emerging Technologies, 11(2), 335-341. doi:10.1016/j.ifset.2010.01.009

Igual, M., García-Martínez, E., Camacho, M. del M., & Martínez-Navarrete, N. (2011). Physicochemical and Sensorial Properties of Grapefruit Jams as Affected by Processing. Food and Bioprocess Technology, 6(1), 177-185. doi:10.1007/s11947-011-0696-2

Klimczak, I., Małecka, M., Szlachta, M., & Gliszczyńska-Świgło, A. (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20(3-4), 313-322. doi:10.1016/j.jfca.2006.02.012

Leong, S. Y., & Oey, I. (2012). Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chemistry, 133(4), 1577-1587. doi:10.1016/j.foodchem.2012.02.052

Lešková, E., Kubíková, J., Kováčiková, E., Košická, M., Porubská, J., & Holčíková, K. (2006). Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and Analysis, 19(4), 252-276. doi:10.1016/j.jfca.2005.04.014

Munzuroglu, O., Karatas, F., & Geckil, H. (2003). The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions. Food Chemistry, 83(2), 205-212. doi:10.1016/s0308-8146(03)00064-5

Barba, A. I. O., Hurtado, M. C., Mata, M. C. S., Ruiz, V. F., & Tejada, M. L. S. de. (2006). Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and β-carotene in vegetables. Food Chemistry, 95(2), 328-336. doi:10.1016/j.foodchem.2005.02.028

Peiró, R., Dias, V. M. C., Camacho, M. M., & Martínez-Navarrete, N. (2006). Micronutrient flow to the osmotic solution during grapefruit osmotic dehydration. Journal of Food Engineering, 74(3), 299-307. doi:10.1016/j.jfoodeng.2005.03.022

Picouet, P. A., Landl, A., Abadias, M., Castellari, M., & Viñas, I. (2009). Minimal processing of a Granny Smith apple purée by microwave heating. Innovative Food Science & Emerging Technologies, 10(4), 545-550. doi:10.1016/j.ifset.2009.05.007

Da Silva Pinto, M., Lajolo, F. M., & Genovese, M. I. (2007). Bioactive Compounds and Antioxidant Capacity of Strawberry Jams. Plant Foods for Human Nutrition, 62(3), 127-131. doi:10.1007/s11130-007-0052-x

QUENZER, N. M., & BURNS, E. E. (1981). Effects of Microwave, Steam and Water Blanching on Freeze-Dried Spinach. Journal of Food Science, 46(2), 410-413. doi:10.1111/j.1365-2621.1981.tb04872.x

Rouseff, R. L., Sadler, G. D., Putnam, T. J., & Davis, J. E. (1992). Determination of .beta.-carotene and other hydrocarbon carotenoids in red grapefruit cultivars. Journal of Agricultural and Food Chemistry, 40(1), 47-51. doi:10.1021/jf00013a009

Russell LF (2004) Physical Characterisation and Nutrient Analysis. Handbook of Food Analysis, New York, NY: Marcel Dekker, pp. 487–571.

Salazar-González, C., San Martín-González, M. F., López-Malo, A., & Sosa-Morales, M. E. (2011). Recent Studies Related to Microwave Processing of Fluid Foods. Food and Bioprocess Technology, 5(1), 31-46. doi:10.1007/s11947-011-0639-y

Sánchez-Moreno, C., Plaza, L., de Ancos, B., & Cano, M. P. (2003). Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. Journal of the Science of Food and Agriculture, 83(5), 430-439. doi:10.1002/jsfa.1392

SELVENDRAN, R. R., & RYDEN, P. (1990). Isolation and Analysis of Plant Cell Walls. Carbohydrates, 549-579. doi:10.1016/b978-0-12-461012-5.50022-7

Vadivambal, R., & Jayas, D. S. (2008). Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review. Food and Bioprocess Technology, 3(2), 161-171. doi:10.1007/s11947-008-0136-0

Xu, G., Liu, D., Chen, J., Ye, X., Ma, Y., & Shi, J. (2008). Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry, 106(2), 545-551. doi:10.1016/j.foodchem.2007.06.046

Yahia EM (2010) The Contribution of Fruit and Vegetable Consumption to Human Health. Fruit and Vegetable Phytochemicals, USA: Wiley-Blackwell, pp. 3–51.

[-]

recommendations

 

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro completo del ítem