메뉴 건너뛰기




Volumn 51, Issue 4, 2008, Pages 807-814

Spray-dried tomato powder: Reconstitution properties and colour

Author keywords

Colour; Solubility; Spray dried tomato (Lycopersicon esculentum); Wettability

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 55249124747     PISSN: 15168913     EISSN: 15168913     Source Type: Journal    
DOI: 10.1590/S1516-89132008000400019     Document Type: Article
Times cited : (66)

References (32)
  • 1
    • 1842455135 scopus 로고    scopus 로고
    • Abadio, F. D. B; Domingues, A .M.;. Borges, S.V.and Oliveira, V. A. (2004),Physical properties of powdered pineapple (Ananas comosus) juice-Effect of malt dextrin concentration and atomization speed. Journal of Food Engineering, 64, 285-287.
    • Abadio, F. D. B; Domingues, A .M.;. Borges, S.V.and Oliveira, V. A. (2004),Physical properties of powdered pineapple (Ananas comosus) juice-Effect of malt dextrin concentration and atomization speed. Journal of Food Engineering, 64, 285-287.
  • 2
    • 0038713789 scopus 로고    scopus 로고
    • The use of experimental factorial design for analysing the effect of spray dryer operating variables on the production of tomato powder
    • Al Asheh, S.; Jumah, R.; Banat, F. and Hammad, S. (2003), The use of experimental factorial design for analysing the effect of spray dryer operating variables on the production of tomato powder. Transactions of the Institute of Chemical Engineers, 81, 81-88.
    • (2003) Transactions of the Institute of Chemical Engineers , vol.81 , pp. 81-88
    • Al Asheh, S.1    Jumah, R.2    Banat, F.3    Hammad, S.4
  • 3
    • 55249110650 scopus 로고
    • Changes in the quality characteristics of tomato purée during spray drying
    • Alpari, A .(1974), Changes in the quality characteristics of tomato purée during spray drying. Acta Alimentaria, 5, 303-311.
    • (1974) Acta Alimentaria , vol.5 , pp. 303-311
    • Alpari, A.1
  • 8
    • 0034473801 scopus 로고    scopus 로고
    • Production and properties of spray-dried amaranthus betacyanin pigments
    • Cai, Y.Z.and Corke, H. (2000), Production and properties of spray-dried amaranthus betacyanin pigments. Journal of Food Science, 65, 1248-1252
    • (2000) Journal of Food Science , vol.65 , pp. 1248-1252
    • Cai, Y.Z.1    Corke, H.2
  • 9
    • 0031414640 scopus 로고    scopus 로고
    • Desobry, S. A ; Netto, F.M. andLabuza, T.P. (1997), Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation. Journal of Food Science, 62, 1158-1162.
    • Desobry, S. A ; Netto, F.M. andLabuza, T.P. (1997), Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation. Journal of Food Science, 62, 1158-1162.
  • 10
    • 34948859913 scopus 로고    scopus 로고
    • Propiedades físicas del jugo de maracuyá en polvo- Efecto de la velocidad de atomización y concentración de maltodextrina.
    • Francisconi, A .D.; Campos, F. R.; Pereira, D.B.; Oliveira, V. M.; Borges, S. V. and Gay, J. (2003),Propiedades físicas del jugo de maracuyá en polvo- Efecto de la velocidad de atomización y concentración de maltodextrina. Alimentaria, 346, 97-100.
    • (2003) Alimentaria , vol.346 , pp. 97-100
    • Francisconi, A.D.1    Campos, F.R.2    Pereira, D.B.3    Oliveira, V.M.4    Borges, S.V.5    Gay, J.6
  • 11
    • 55249098451 scopus 로고
    • Drum dying of tomato concentrate
    • Henig, Y. and Manheim, C. H. (1971) Drum dying of tomato concentrate. Food Technology. 25, 59-62
    • (1971) Food Technology , vol.25 , pp. 59-62
    • Henig, Y.1    Manheim, C.H.2
  • 14
    • 4444310093 scopus 로고    scopus 로고
    • Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties
    • Goula, A. M. and Adamopoulos, K. G. (2005 a), Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering, 66, 35-42.
    • (2005) Journal of Food Engineering , vol.66 , pp. 35-42
    • Goula, A.M.1    Adamopoulos, K.G.2
  • 17
    • 55249119567 scopus 로고    scopus 로고
    • Empleo de un secador por atomizacion a escala piloto en la produción de maracuyá en polvo y su aceptabilidad para elaborar jugo reconstituido.
    • Jorge, E. C.; Oliveira, V. M. And Borges, S.V. (2003), Empleo de un secador por atomizacion a escala piloto en la produción de maracuyá en polvo y su aceptabilidad para elaborar jugo reconstituido. Alimentaria, 342, 83-86.
    • (2003) Alimentaria , vol.342 , pp. 83-86
    • Jorge, E.C.1    Oliveira, V.M.2    And Borges, S.V.3
  • 18
    • 55249101264 scopus 로고    scopus 로고
    • Kalil, M. A and Sial, M. B. (1974), Spray drying of mango juice powder. Mesopotamia Journal of Agriculture, 9, 47-56.
    • Kalil, M. A and Sial, M. B. (1974), Spray drying of mango juice powder. Mesopotamia Journal of Agriculture, 9, 47-56.
  • 19
    • 0021775011 scopus 로고
    • Food quality factors in spray drying
    • Mujundar, A.S, Washington, Hemisphere Publishing Co
    • King, C.J.; Kieckbusch, T.G and Greenwald, C.G. (1984), Food quality factors in spray drying. In: Mujundar, A.S. Advantages in drying. vol.3, pp. 71-120, Washington, Hemisphere Publishing Co.
    • (1984) Advantages in drying , vol.3 , pp. 71-120
    • King, C.J.1    Kieckbusch, T.G.2    Greenwald, C.G.3
  • 20
    • 0033785542 scopus 로고    scopus 로고
    • Antioxidant activity and carotenoid and tomatine contents in different typologies of fresh 'consumption tomatoes
    • Leonardi, C., Ambrosino, P., Esposito, F. and Fogliano, V. (2000), Antioxidant activity and carotenoid and tomatine contents in different typologies of fresh 'consumption tomatoes. Journal of Agricultural and Food Chemistry, 48, 4723-4727.
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , pp. 4723-4727
    • Leonardi, C.1    Ambrosino, P.2    Esposito, F.3    Fogliano, V.4
  • 21
    • 55249124088 scopus 로고    scopus 로고
    • Madhavi, D.L. and Salunkhe, D.K. (1998), Tomato. Handbook of vegetable science and technology. In: Salunkhe, D.K. And Kadam, S.S., Editors, 1998, Production, Composition, Storage, and Processing, Marcel Dekker, New York, (chapter 7), pp. 171-201.
    • Madhavi, D.L. and Salunkhe, D.K. (1998), Tomato. Handbook of vegetable science and technology. In: Salunkhe, D.K. And Kadam, S.S., Editors, 1998, Production, Composition, Storage, and Processing, Marcel Dekker, New York, (chapter 7), pp. 171-201.
  • 22
    • 0032124604 scopus 로고    scopus 로고
    • A sistematic approach for investigation of spray drying process
    • Nath, S.and Sapathy, G.R. (1998), A sistematic approach for investigation of spray drying process. Drying technology, 16, 1173-1193.
    • (1998) Drying technology , vol.16 , pp. 1173-1193
    • Nath, S.1    Sapathy, G.R.2
  • 23
    • 55249097202 scopus 로고    scopus 로고
    • Maia, A ., B.R. A.and Golgher, M. (1983), Parâmetros para avaliação da qualidade de reconstituição do leite em pó desidratado. Boletim da SBCTA, 17, 235-254.
    • Maia, A ., B.R. A.and Golgher, M. (1983), Parâmetros para avaliação da qualidade de reconstituição do leite em pó desidratado. Boletim da SBCTA, 17, 235-254.
  • 24
    • 0003904561 scopus 로고
    • 5th ed. London, Longman Scientific and Technical
    • Masters, K. (1991) Spray Drying Handbook, 5th ed. London, Longman Scientific and Technical.
    • (1991) Spray Drying Handbook
    • Masters, K.1
  • 25
    • 0002828108 scopus 로고    scopus 로고
    • Lycopene: Chemical and biological properties
    • Nguyen, M.L. and Schwartz, S.J. (1999). Lycopene: chemical and biological properties. Food Technology, 53, 2.
    • (1999) Food Technology , vol.53 , pp. 2
    • Nguyen, M.L.1    Schwartz, S.J.2
  • 27
    • 0031081972 scopus 로고    scopus 로고
    • Characterization of a spray drying system for soy milk
    • Perez-Munoz, F.and Flores, R.A. (1997), Characterization of a spray drying system for soy milk. Drying Technology, 15, 1023-1043.
    • (1997) Drying Technology , vol.15 , pp. 1023-1043
    • Perez-Munoz, F.1    Flores, R.A.2
  • 30
    • 0033629166 scopus 로고    scopus 로고
    • Lycopene in tomatoes chemical and physical properties affected by food processing
    • Shi, J. and Le Maguer, M. (2000), Lycopene in tomatoes chemical and physical properties affected by food processing. Critical Reviews in Food Science and Nutrition, 40, 1-42.
    • (2000) Critical Reviews in Food Science and Nutrition , vol.40 , pp. 1-42
    • Shi, J.1    Le Maguer, M.2
  • 31
    • 0041995564 scopus 로고    scopus 로고
    • Quality attributes of processed tomato products: A review
    • Thakur, B.R., Singh, R.K.and Nelson, P.E. (1996), Quality attributes of processed tomato products: a review. Food Review International, 12, 375-401.
    • (1996) Food Review International , vol.12 , pp. 375-401
    • Thakur, B.R.1    Singh, R.K.2    Nelson, P.E.3
  • 32
    • 0034306719 scopus 로고    scopus 로고
    • The Morphology of spray dried particles- a qualitative view
    • Walton, D.E. (2000), The Morphology of spray dried particles- a qualitative view. Drying Technology, 18, 1943-1986.
    • (2000) Drying Technology , vol.18 , pp. 1943-1986
    • Walton, D.E.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.