Physical pre-treatment of plums (Prunus domestica). Part 2. Effect on the quality characteristics of different prune cultivars

Food Chemistry

Volumn 79, Issue 2, 2002, Pages 233-238

  Cinquanta, Luciano ^a   Di Matteo, Marisa ^b   Esti, Marco ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Colours; Dehydration; Phenols; Plums; Prunes; Sorbitol

Indexed keywords

ABRASION; ARTICLE; CARBOHYDRATE ANALYSIS; COLOR; CULTIVAR; DEHYDRATION; FOOD ANALYSIS; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLUM; SPECIES DIFFERENCE; TEMPERATURE;

PRUNUS; PRUNUS DOMESTICA;

EID: 0036838182     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00138-3     Document Type: Article

References (15)

1. Official Methods of Analysis
2. Catechin contents of food commonly consumed in The Netherlands. 1. Fruits, vegetables, staple foods, and processed foods
3. L'essiccamento delle prugne: ricerche suila qualità e sull'idoneità varietale
4. Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes
5. Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica)
6. Sorbitol and free sugar contents in plums
7. Factors influencing the drying of prunes: 1. Effects of temperature upon the kinetics of moisture loss during drying
8. Approaches to improving the quality of dried fruit and vegetables
9. Bitterness and astringency of fiavan-3-ol monomers, dimers and trimers
10. A critical evaluation of vanillin reaction as an assay for tannin in sorgum
11. Intervention of phenolic compounds in plum technology. 1. Changes during drying
12. Contents of hydroxycinnamic acid derivatives and catechins in pome and stone fruit
13. Volatile changes during dehydration of d'Agen prunes
14. La coltura del susino e la produzione di prugne secche in Italia
15. Kinetics of carbohydrate change during dehydration of d'Agen prunes