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dc.contributor.authorArjmandi, Mitra 
dc.contributor.authorOtón Alcaraz, Mariano 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorArtés Hernández, Francisco de Asís 
dc.contributor.authorGómez di Marco, Perla Azucena 
dc.contributor.authorAguayo Giménez, Encarnación Pilar 
dc.date.accessioned2017-03-23T11:26:35Z
dc.date.available2017-03-23T11:26:35Z
dc.date.issued2016-07-01
dc.identifier.citationArjmandi M., Otón M., Artés F., Artés-Hernández F., Gómez P.A., Aguayo E. 2017. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree. Journal of the Science of Food and Agriculture. 97: 984–990.es_ES
dc.identifier.issn0022-5142
dc.description.abstractBACKGROUND Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties of tomato products. Microwave (MW) technology is an emergent thermal industrial process that offers a rapid and uniform heating, high energy efficiency and high overall quality of the final product. The main quality changes of tomato puree after pasteurization at 96 ± 2 °C for 35 s, provided by a semi-industrial continuous microwave oven (MWP) under different doses (low power/long time to high power/short time) or by conventional method (CP) were studied. RESULTS All heat treatments reduced colour quality, total antioxidant capacity and vitamin C, with a greater reduction in CP than in MWP. On the other hand, use of an MWP, in particular high power/short time (1900 W/180 s, 2700 W/160 s and 3150 W/150 s) enhanced the viscosity and lycopene extraction and decreased the enzyme residual activity better than with CP samples. For tomato puree, polygalacturonase was the more thermo-resistant enzyme, and could be used as an indicator of pasteurization efficiency. CONCLUSION MWP was an excellent pasteurization technique that provided tomato puree with improved nutritional quality, reducing process times compared to the standard pasteurization process. © 2016 Society of Chemical Industryes_ES
dc.description.sponsorshipThis work was financially supported by MINECO-FEDER (AGL2013-48830-C2-1-R).es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherWiley Online Libraryes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleMicrowave flow and conventional heating effects on the physicochemical 1 properties, bioactive compounds and enzymatic activity of tomato pureees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subject.otherProducción Vegetales_ES
dc.subjectCarotenoidses_ES
dc.subjectViscosityes_ES
dc.subjectVitamin Ces_ES
dc.subjectThermal treatmentes_ES
dc.subjectSmoothiees_ES
dc.identifier.urihttp://hdl.handle.net/10317/5813
dc.peerreviewes_ES
dc.contributor.investgroupGrupo de Postrecolección y Refrigeración (GPR)es_ES
dc.identifier.doi10.1002/jsfa.7824
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccesses_ES
dc.date.embargoEndDate2017-07-01
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES
dc.subject.unesco3309.13 Conservación de Alimentoses_ES


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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España