Changes in aromatic profile of fresh and dried fig - the role of pre-treatments in drying process

International Journal of Food Science and Technology

Volumn 47, Issue 11, 2012, Pages 2282-2288

  Mujić, Ibrahim ^a   Bavcon Kralj, Mojca ^b   Jokić, Stela ^c   Jarni, Kristjan ^d   Jug, Tjaša ^b   Prgomet, Željko ^a  

^a POLYTECHNIC OF RIJEKA   (Croatia)

^b Institute for Agriculture and Forestry   (Slovenia)

^c JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^d UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Drying; Fig; Modelling; Pre treatments; Volatile compounds

Indexed keywords

ACID SOLUTIONS; AROMATIC PROFILES; ASCORBIC ACIDS; CABINET DRYERS; DRIED FIG; DRIED FRUITS; DRYING PROCESS; FIG; HS-SPME; PRE-TREATMENT; PRE-TREATMENTS; THIN LAYER DRYING; VOLATILE COMPOUNDS;

ALDEHYDES; AROMATIC COMPOUNDS; CITRIC ACID; DRYING; KETONES; LIQUID NITROGEN; MODELS; OLEFINS; PILOT PLANTS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84867982717     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03099.x     Document Type: Article

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