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dc.contributor.authorBoukid, Fatma
dc.contributor.authorCurti, Elena
dc.contributor.authorDiantom, Agoura
dc.contributor.authorCarini, Eleonora
dc.contributor.authorVittadini, Elena
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-07-08T16:54:09Z
dc.date.available2021-07-08T16:54:09Z
dc.date.issued2021-06-18
dc.identifier.citationBoukid, Fatma, Elena Curti, Agoura Diantom, Eleonora Carini, and Elena Vittadini. 2021. "A Multilevel Investigation Supported By Multivariate Analysis For Tomato Product Formulation". European Food Research And Technology. doi:10.1007/s00217-021-03794-y.ca
dc.identifier.issn1438-2377ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1313
dc.description.abstractIndustrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [xanthan gum (X) or potato fiber (F)] on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (ΔE) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X. 1H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties.ca
dc.format.extent10ca
dc.language.isoengca
dc.publisherSpringerca
dc.relation.ispartofEuropean Food Research and Technologyca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleA multilevel investigation supported by multivariate analysis for tomato product formulationca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1007/s00217-021-03794-yca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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Attribution 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/