Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees

White-flesh ( Hylocereus undatus ; WF) and red-flesh ( Hylocereus polyrhizus ; RF) dragon fruit purees were subjected to heat treatment for 0 to 60 min at temperatures between 50 and 90 °C. The influence of the different heat treatments on the physicochemical properties, colour, betacyanins content,...

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Veröffentlicht in:	Food and bioprocess technology 2013-02, Vol.6 (2), p.416-430
Hauptverfasser:	Liaotrakoon, Wijitra, De Clercq, Nathalie, Van Hoed, Vera, Van de Walle, Davy, Lewille, Benny, Dewettinck, Koen
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Color Food Science Fruits Heat treatment Heat treatments Heating Microorganisms Original Paper Physicochemical properties Physicochemical treatment Properties (attributes) Purees Quality control Rheological properties Rheology Shear thinning (liquids)
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