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Volatile profile of dehydrated cherry tomato: Influence of osmotic pre-treatment and microwave power

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Volatile profile of dehydrated cherry tomato: Influence of osmotic pre-treatment and microwave power

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Heredia Gutiérrez, AB.; Peinado Pardo, I.; Rosa Barbosa, EM.; Andrés Grau, AM.; Escriche Roberto, MI. (2012). Volatile profile of dehydrated cherry tomato: Influence of osmotic pre-treatment and microwave power. Food Chemistry. 130(4):889-895. doi:10.1016/j.foodchem.2011.08.003

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/67809

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Title: Volatile profile of dehydrated cherry tomato: Influence of osmotic pre-treatment and microwave power
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are traditionally used for drying tomatoes; however, the optimal combination of techniques such as osmotic dehydration or ...[+]
Subjects: Cherry tomato , GC-MS , Microwave assisted hot-air-drying , Osmotic dehydration , Volatile compounds , Acetonitrile , Aldehydes , Dewatering , Drying , Fruits , Ketones , Microwave generation , Microwave power transmission , Osmosis , Pigments , Polyunsaturated fatty acids , Principal component analysis , Sodium chloride , Solar dryers , Sugar (sucrose) , Volatile fatty acids , Volatile organic compounds , Dehydration , 2 isobutylthiazole , 2 methyl 2 butenal , 6 methyl 5 hepten 2 one , Acetoin , Butanol , Carotenoid , Furfural , Polyunsaturated fatty acid , Sucrose , Unclassified drug , Volatile agent , Article , Catabolism , Glycation , Microwave radiation , Nonhuman , Temperature , Tomato , Lycopersicon esculentum , Lycopersicon esculentum var. cerasiforme
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 ) (eissn: 1873-7072 )
DOI: 10.1016/j.foodchem.2011.08.003
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodchem.2011.08.003
Thanks:
Authors would like to thank Direccion General de Investigacion del Ministerio de Ciencia y Tecnologia (AGL2003-00753) for the financial support given to this investigation.
Type: Artículo

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