Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
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- 作者：H. Gü ; l Akıllıoğlua ; K. Savaş Bahç ; ecib ; Vural Gö ; kmena ; vgokmen@hacettepe.edu.tr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Tomato paste ; Furan formation ; Ascorbic acid ; Kinetic modeling
- 刊名：Food Research International
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：78
- 期：Complete
- 页码：224-230
- 全文大小：495 K
文摘
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Furan formation in tomato pulp and paste during heating was investigated.
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Ascorbic acid was the most susceptible precursor of furan in tomato pulp.
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Kinetics of furan formation was analyzed by multi-response modeling.
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Oxidation is the critical step in furan formation mechanism in tomato pulp.