| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538516 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠A new strawberry spread was made with isomaltulose and fructose replacing sucrose. ⺠The ripeness of the raw strawberries influences the volatile profile of the spreads. ⺠Volatile profile varies with process variables (sugar, pectin, citric acid and time). ⺠Some esters and alcohols decrease and 13 compounds appear with the processing. ⺠Sucrose-isomaltulose, high pectin and citric acid seem to preserve the compounds best.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
I. Peinado, E. Rosa, A. Heredia, I. Escriche, A. Andrés,