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You searched for: Subject alcohols Remove constraint Subject: alcohols Subject term beta-carotene Remove constraint Subject term: beta-carotene Subject term color Remove constraint Subject term: color
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1. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression

Author:
Mayara A da Silva Souza; Lázaro EP Peres; Jonata R Freschi; Eduardo Purgatto; Franco M Lajolo; Neuza MA Hassimotto
Source:
Journal of the science of food and agriculture 2020 v.100 no.4 pp. 1662-1670
ISSN:
0022-5142
Subject:
Solanum lycopersicum; alcohols; alleles; beta-carotene; bioactive compounds; biotechnology; cherry tomatoes; color; consumer acceptance; esters; flavor; fruits; functional foods; humans; introgression; kaempferol; lycopene; nutritive value; oranges; petunidin; phenolic compounds; plant breeding; rutin; volatile organic compounds
Abstract:
... BACKGROUND: Tomatoes are an important source of human health‐promoting compounds, and efforts have been made to enhance their nutritional quality through conventional plant breeding or biotechnology. This study assessed the composition of volatile compounds, phenolics and carotenoids in two allele‐introgressed tomato lines, an anthocyanin‐rich purple tomato and a β‐carotene‐rich orange tomato, as ...
DOI:
10.1002/jsfa.10180

2. Chemical physical and sensory stabilities of prebaked frozen sweet potatoes

Author:
Wu, J.Q.; Schwartz, S.J.; Carroll, D.E.
Source:
Journal of food science 1991 v.56 no.3 pp. 710-713
ISSN:
0022-1147
Subject:
shelf life; sensory evaluation; texture; sweet potatoes; food storage; food quality; beta-carotene; water content; color; frozen vegetables; baking; alcohols; ascorbic acid
Abstract:
... Cured, uncured and stored (1 and 3 months) sweet potato roots were baked, frozen and stored at - 23 degrees C. Sensory scores, color (CIE L,a,b values), instrumental texture profile (Instron), sugars, beta-carotene, vitamin C, alcohol insoluble solids (AIS) and moisture contents were determined after 0, 1, 3, 6 and 9 months frozen storage. Baked frozen sweet potatoes from all treatments were stabl ...
DOI:
10.1111/j.1365-2621.1991.tb05362.x

3. The glyceridic and nonglyceridic constituents of virgin olive oil after use of a novel method of enzyme extraction

Author:
Ranalli, A.; Pollastri, L.; Contento, S.; Iannucci, E.
Source:
International journal of food science & technology 2003 v.38 no.1 pp. 17-27
ISSN:
0950-5423
Subject:
tocopherols; volatile compounds; sensory evaluation; enzymes; olive oil; food processing; beta-carotene; acylglycerols; food composition; color; xanthophylls; chlorophyll; alcohols; phenolic compounds
Abstract:
... The composition of three virgin olive oil varieties (Caroleo, Coratina and Leccino) was investigated after extraction with a new enzyme processing aid called Bioliva. Comparisons with reference oils extracted without using the biological preparation were made. The oils extracted by enzymes showed the following features: (i) higher contents of total phenols, o-diphenols, major free and hydrolysable ...
DOI:
10.1046/j.1365-2621.2003.00632.x