Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma

Author:

Forero Diana Paola,Orrego Carlos Eduardo,Peterson Devin Grant,Osorio Coralia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Quality retention in strawberry and carrot purees dried with refractance window™ system;Abonyi;Journal of Food Science,2001

2. Chemical characterization, antioxidant properties, and volatile constituents of naranjilla (Solanum quitoense Lam.) cultivated in Costa Rica;Acosta;Archivos Latinoamericanos de Nutrición,2009

3. Problems associated with spray drying of sugar-rich foods;Bhandari;Drying Technology,1997

4. Volatiles from Naranjilla fruit (Solanum quitoense Lam.). GC/MS analysis and sensory evaluation using sniffing GC;Brunke;Journal of Agricultural and Food Chemistry,1989

5. Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp;Ceballos;Journal of Food Engineering,2012

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