[Changes in chemical composition of tomatoes during processing].

I Schräder; K Eichner

doi:10.1007/bf01197268

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[Changes in chemical composition of tomatoes during processing].

I Schräder·K Eichner

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Abstract

The influences of processing conditions and composition on chemical changes during thermal processing of tomatoes were investigated. During the Cold and Hot Break process pectin is degraded to different extents. Due to the thermal impact at first cyclization of glutamine to pyroglutamic acid takes place. At higher dry weight contents and during drying processes Amadori compounds and browning can be detected. The reaction products formed during thermal processing can be analysed by amino acid analysis and-after proper derivatization-by capillary gas chromatography.

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Amino Acids Carbohydrates Chromatography, Gas Cold Temperature Food Handling Glutamine Hot Temperature Solanum lycopersicum Maillard Reaction Pectins Pyrrolidonecarboxylic Acid Journal Article

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I Schräder, K Eichner. 1996. [Changes in chemical composition of tomatoes during processing].. https://doi.org/10.1007/bf01197268

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