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Changes in carotenoid content of organic tomato powders depending in drying parameters

Bujor, Oana-Crina; Dobrin, Aurora; Stan, Andreea; Mot, Andrei and Badulescu, Liliana (2019) Changes in carotenoid content of organic tomato powders depending in drying parameters. In: Proceedings of Eurodrying 2019, 10-12 July 2019, Torino, Italy, pp. 413-414.

[img] PDF - Published Version - English
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[img] PDF - Presentation - English (Poster-EuroDrying_2019_Bujor et al.)
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Summary

There are known that the functionalities of powdered natural ingredients from food products are strongly dependent on the chemical composition. The pre-treatment and type of drying can cause changes in amounts of nutritional compounds (vitamins, carotenoids, polyphenols) of fruits and vegetables. Therefore, this study investigates the effects of different drying treatments (hot air at 40 and 70 °C) on the carotenoid content of powders obtained from juice and blanched fresh organic tomatoes.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Keywords:organic tomatoes, drying, powder, carotenoids, SusOrgPlus
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Cofund > SusOrgPlus
Romania > USAMV - Univ. of Agron. Sciences and Vet. Medicine
Related Links:https://projects.au.dk/coreorganiccofund/core-organic-cofund-projects/susorgplus/, https://www.susorgplus.eu/
Deposited By: Badulescu, Prof. Liliana
ID Code:36787
Deposited On:12 Nov 2019 10:32
Last Modified:12 Nov 2019 10:32
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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