کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591386 | 1492106 | 2015 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach
ترجمه فارسی عنوان
بررسی تغییرات شیمیایی در طول عمر حرارتی و فشار بالای فشار هورمون استریلیزه شده با حرارت بالا: رویکرد سینتیک اثر انگشت
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This work investigates chemical changes during shelf-life of thermally and high pressure high temperature (HPHT) sterilised carrot purees using a 'fingerprinting kinetics' approach. Fingerprinting enabled selection of Strecker aldehydes, terpenes, phenylpropanoids, fatty acid derivatives and carotenoid degradation products as volatiles clearly changing during shelf-life. Next, kinetic modelling of these volatiles was performed to compare their reaction kinetics during storage in differently sterilised samples. Immediately after processing, the Strecker aldehydes were detected at higher levels in thermally sterilised samples. During storage, the compounds increased at a comparable rate in thermally and HPHT processed samples. In contrast, immediately after processing, most of the naturally occurring terpenes and phenylpropanoids were better preserved in HPHT treated samples. Nevertheless, by the end of storage, the concentration of these compounds decreased to almost the same level in both thermal and HPHT samples (with a higher degradation rate in HPHT samples).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 119-126
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 119-126
نویسندگان
Biniam T. Kebede, Tara Grauwet, Stijn Palmers, Chris Michiels, Marc Hendrickx, Ann Van Loey,