Changes in chemical composition of tomatoes during processing

被引：18

作者：

Schrader, I ^{[1
]}

Eichner, K ^{[1
]}

机构：

[1] UNIV MUNSTER,INST LEBENSMITTELCHEM,D-48147 MUNSTER,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1996年 / 202卷 / 06期

关键词：

tomatoes; processing; pyroglutamic acid; Amadori compounds; browning reactions;

D O I：

10.1007/BF01197268

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influences of processing conditions and composition on chemical changes during thermal processing of tomatoes were investigated. During the Cold and Hot Break process pectin is degraded to different extents. Due to the thermal impact at first cyclization of glutamine to pyroglutamic acid takes place. At higher dry weight contents and during drying processes Amadori compounds and browning can be detected. The reaction products formed during thermal processing can be analysed by amino acid analysis and - after proper derivatization - by capillary gas chromatography.

引用

页码：474 / 480

页数：7

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