The Experts below are selected from a list of 22398 Experts worldwide ranked by ideXlab platform
M P Cano - One of the best experts on this subject based on the ideXlab platform.
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Frozen Storage effects on anthocyanins and volatile compounds of raspberry fruit
Journal of Agricultural and Food Chemistry, 2000Co-Authors: B De Ancos, Elena Ibanez, Guillermo Reglero, M P CanoAbstract:The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just Frozen, and during long-term Frozen Storage at −20 °C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compouds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term Frozen Storage were minimal. Only a significant increase in extraction capacity was obtained for α-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of Storage. The stability of anthocyanins to freezing and Frozen Storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term Frozen Storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (l...
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Frozen Storage effects on anthocyanins and volatile compounds of raspberry fruit.
Journal of Agricultural and Food Chemistry, 2000Co-Authors: B De Ancos, Elena Ibanez, Guillermo Reglero, M P CanoAbstract:The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just Frozen, and during long-term Frozen Storage at -20 degrees C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compounds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term Frozen Storage were minimal. Only a significant increase in extraction capacity was obtained for alpha-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of Storage. The stability of anthocyanins to freezing and Frozen Storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term Frozen Storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (late cultivars) suffered a decreased trend on the total anthocyanin content of 4% for Rubi and 17.5% for Zeva. Cyanidin 3-glucoside most easily suffered the degradative reactions that take place during processing and the Storage period.
B De Ancos - One of the best experts on this subject based on the ideXlab platform.
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Frozen Storage effects on anthocyanins and volatile compounds of raspberry fruit
Journal of Agricultural and Food Chemistry, 2000Co-Authors: B De Ancos, Elena Ibanez, Guillermo Reglero, M P CanoAbstract:The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just Frozen, and during long-term Frozen Storage at −20 °C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compouds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term Frozen Storage were minimal. Only a significant increase in extraction capacity was obtained for α-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of Storage. The stability of anthocyanins to freezing and Frozen Storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term Frozen Storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (l...
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Frozen Storage effects on anthocyanins and volatile compounds of raspberry fruit.
Journal of Agricultural and Food Chemistry, 2000Co-Authors: B De Ancos, Elena Ibanez, Guillermo Reglero, M P CanoAbstract:The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just Frozen, and during long-term Frozen Storage at -20 degrees C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compounds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term Frozen Storage were minimal. Only a significant increase in extraction capacity was obtained for alpha-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of Storage. The stability of anthocyanins to freezing and Frozen Storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term Frozen Storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (late cultivars) suffered a decreased trend on the total anthocyanin content of 4% for Rubi and 17.5% for Zeva. Cyanidin 3-glucoside most easily suffered the degradative reactions that take place during processing and the Storage period.
D J Cleland - One of the best experts on this subject based on the ideXlab platform.
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effects of freezing and temperature fluctuations during Frozen Storage on Frozen dough and bread quality
Journal of Food Engineering, 2008Co-Authors: Yuthana Phimolsiripol, Ubonrat Siripatrawan, Vanna Tulyathan, D J ClelandAbstract:Abstract The effects of freezing and temperature fluctuations during Frozen Storage on Frozen dough and bread quality were investigated. Storage regimes were selected and designed to mimic either good or poor practice likely to be experienced in the cold chain (±0.1 °C, ±1 °C, ±3 °C or ±5 °C). Quality changes and dough weight loss were measured for both constant and fluctuating Frozen Storage conditions. Quality was assessed as CO 2 production rate, yeast viability, bread specific volume and bread crumb firmness relative to fresh dough. Both the freezing process and subsequent Frozen Storage had a significant effect on all quality parameters. Dough weight loss and bread crumb firmness increased with increasing Storage time. CO 2 production rate reduced with increased Storage period, however, constant Storage conditions (−18 ± 0.1 °C) and good temperature control (−18 ± 1 °C) gave no significant difference in CO 2 production rate for up to 112 days after freezing. Large temperature fluctuations during Frozen Storage (−18 ± 5 °C) and Storage at higher temperatures (a combination of −18 °C, −13 °C and −8 °C) resulted in significantly more rapid loss of dough and bread quality than Storage at constant and/or colder temperatures.
Elena Ibanez - One of the best experts on this subject based on the ideXlab platform.
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Frozen Storage effects on anthocyanins and volatile compounds of raspberry fruit
Journal of Agricultural and Food Chemistry, 2000Co-Authors: B De Ancos, Elena Ibanez, Guillermo Reglero, M P CanoAbstract:The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just Frozen, and during long-term Frozen Storage at −20 °C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compouds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term Frozen Storage were minimal. Only a significant increase in extraction capacity was obtained for α-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of Storage. The stability of anthocyanins to freezing and Frozen Storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term Frozen Storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (l...
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Frozen Storage effects on anthocyanins and volatile compounds of raspberry fruit.
Journal of Agricultural and Food Chemistry, 2000Co-Authors: B De Ancos, Elena Ibanez, Guillermo Reglero, M P CanoAbstract:The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just Frozen, and during long-term Frozen Storage at -20 degrees C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compounds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term Frozen Storage were minimal. Only a significant increase in extraction capacity was obtained for alpha-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of Storage. The stability of anthocyanins to freezing and Frozen Storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term Frozen Storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (late cultivars) suffered a decreased trend on the total anthocyanin content of 4% for Rubi and 17.5% for Zeva. Cyanidin 3-glucoside most easily suffered the degradative reactions that take place during processing and the Storage period.
Guillermo Reglero - One of the best experts on this subject based on the ideXlab platform.
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Frozen Storage effects on anthocyanins and volatile compounds of raspberry fruit
Journal of Agricultural and Food Chemistry, 2000Co-Authors: B De Ancos, Elena Ibanez, Guillermo Reglero, M P CanoAbstract:The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just Frozen, and during long-term Frozen Storage at −20 °C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compouds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term Frozen Storage were minimal. Only a significant increase in extraction capacity was obtained for α-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of Storage. The stability of anthocyanins to freezing and Frozen Storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term Frozen Storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (l...
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Frozen Storage effects on anthocyanins and volatile compounds of raspberry fruit.
Journal of Agricultural and Food Chemistry, 2000Co-Authors: B De Ancos, Elena Ibanez, Guillermo Reglero, M P CanoAbstract:The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just Frozen, and during long-term Frozen Storage at -20 degrees C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compounds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term Frozen Storage were minimal. Only a significant increase in extraction capacity was obtained for alpha-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of Storage. The stability of anthocyanins to freezing and Frozen Storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term Frozen Storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (late cultivars) suffered a decreased trend on the total anthocyanin content of 4% for Rubi and 17.5% for Zeva. Cyanidin 3-glucoside most easily suffered the degradative reactions that take place during processing and the Storage period.
