Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process.
Changes of volatile profile from durian (Durio zibethinus) pulp during freeze-drying and spray-drying process were studied using headspace SPME coupled to fast GC–TOFMS. Results showed that 4 esters diminished in the volatiles' composition of freeze-dried pulp and spray drying caused losses of...
Main Authors: | Chin, Sung Tong, Sheikh Abdul Hamid, Nazimah, Quek, Siew Young, Che Man, Yaakob, Abdul Rahman, Russly, Mat Hashim, Dzulkifly |
---|---|
Format: | Article |
Language: | English English |
Published: |
Elsevier
2008
|
Online Access: | http://psasir.upm.edu.my/id/eprint/13517/1/Changes%20of%20volatiles.pdf |
Similar Items
-
Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder
by: Chin, Sung Tong, et al.
Published: (2010) -
Analysis of volatile compounds from Malaysian durians
(Durio zibethinus) using headspace SPME coupled to fast GC-MS.
by: Chin, Sung Tong, et al.
Published: (2007) -
Production of tropical fruit powders using spray drying and agglomeration technology
by: Sheikh Abdul Hamid, Nazimah, et al.
Published: (2004) -
Heat transfer to Liquid Nitrogen Droplets during
Cyrogenic Freezing of Foods
by: Hassan, Mohd Ali, et al.
Published: (1985) -
Retention of Volatile Components of Durian Fruit Lather during processing and Storage
by: Jaswir, Irwandi, et al.
Published: (2008)