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231225s2022 xx |||||o 00| ||eng c |
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|a 10.1177/10820132211003788
|2 doi
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|a pubmed24n1077.xml
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|a (NLM)33765871
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|a DE-627
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|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Piazza, L
|e verfasserin
|4 aut
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| 245 |
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|a Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste
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|c 2022
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
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|2 rdacarrier
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| 500 |
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|a Date Completed 03.03.2022
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|a Date Revised 07.12.2022
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a This study investigates the separate effect of sonication (US, carried out for 5 and 15 min) and thermal treatment (90 °C for 5 min) on nutritional and technological properties of tomato paste. US treatments did not affect the colour parameters and decreased the level of total acidity. Ascorbic acid content was slightly reduced after 5 min US but halved by pasteurization, while total carotenoids (TCC) and lycopene (LC) decreased in non-pasteurized samples after 15 min US. Neither the TCC nor the LC significantly changed in US-pasteurized samples if compared to controls. Microscopic analyses suggested a possible increased bioaccessibility of lycopene in US treated samples due to an enhancement of free lycopene clusters. Viscosity decreased as a consequence of thermal stress, although sonication contributed as well. The present findings suggest that 5 min sonication before pasteurization can enhance the nutritional characteristics of tomato paste, besides improving its texture
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|a Journal Article
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|a Tomatoes
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|a lycopene bioaccessibility
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| 650 |
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|a pasteurization
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| 650 |
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|a texture
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| 650 |
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|a tomato paste
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| 650 |
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|a ultrasounds
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|a Carotenoids
|2 NLM
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| 650 |
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|a 36-88-4
|2 NLM
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| 650 |
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|a Lycopene
|2 NLM
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| 650 |
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|2 NLM
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| 700 |
1 |
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|a Picchi, V
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Cortellino, G
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Faoro, F
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Masseroni, E
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Girotto, F
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 28(2022), 2 vom: 01. März, Seite 180-189
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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|g volume:28
|g year:2022
|g number:2
|g day:01
|g month:03
|g pages:180-189
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|u http://dx.doi.org/10.1177/10820132211003788
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