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STRUCTURAL COLLAPSE AND VOLATILE RETENTION DURING HEATING AND REHUMIDIFICATION OF FREEZE-DRIED TOMATO JUICE.

Author(s) : GERSCHENSON L. N., BARTHOLOMAI G. B., CHIRIFE J.

Type of article: Article

Summary

HIGH TEMPERATURES AND HIGH MOISTURE CONTENTS INDUCE COLLAPSE AND THE LOSS OF VOLATILES, WHICH WAS MEASURED WITH 14C-LABELLED BUTYL ACETATE. THE ADDITION OF PECTIN, WHICH ENHANCES THE VISCOSITY OF THE TOMATO JUICE, INCREASES ITS TEMPERATURE AFTER FREEZE-DRYING AND THE RETENTION OF VOLATILES.

Details

  • Original title: STRUCTURAL COLLAPSE AND VOLATILE RETENTION DURING HEATING AND REHUMIDIFICATION OF FREEZE-DRIED TOMATO JUICE.
  • Record ID : 1982-1787
  • Languages: English
  • Publication date: 1981/09
  • Source: Source: J. Food Sci.
    vol. 46; n. 5; 1552-1556; 7 fig.; 2 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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