SpringerLink
Log in

Veränderungen von Inhaltsstoffen bei der Verarbeitung von Tomaten

Changes in chemical composition of tomatoes during processing

  • Originalarbeit
  • Published:
Zeitschrift für Lebensmittel-Untersuchung und Forschung Aims and scope Submit manuscript

Abstract

The influences of processing conditions and composition on chemical changes during thermal processing of tomatoes were investigated. During the Cold and Hot Break process pectin is degraded to different extents. Due to the thermal impact at first cyclization of glutamine to pyroglutamic acid takes place. At higher dry weight contents and during drying processes Amadori compounds and browning can be detected. The reaction products formed during thermal processing can be analysed by amino acid analysis and - after proper derivatization - by capillary gas chromatography.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Literatur

  1. Goose PG, Binsted R (1973) Tomato paste and other tomato products, 2nd edn. Food Trade Press, London

    Google Scholar 

  2. Eyring G (1991) In: Heiss R (Hrg) Lebensmitteltechnologie. 4. Aufl, Springer, Berlin Heidelberg New York

    Google Scholar 

  3. Rice AC, Pederson CS (1954) Food Res 19: 106

    Google Scholar 

  4. Gayte-Sorbier A, Airaudo CB, Armand P (1985) J Food Sci 50: 350

    Google Scholar 

  5. Airaudo CB, Gayte-Sorbier A, Armand P (1987) J Food Sci 52: 1750

    Google Scholar 

  6. Petró-Turza M, Teleky-Vámossy Gy (1989) Nahrung 33: 387

    Google Scholar 

  7. Namiki M (1988) Adv Food Res 32: 115

    PubMed  Google Scholar 

  8. Ledl F, Schleicher E (1990) Angew Chemie 102: 597

    Google Scholar 

  9. Ciner-Doruk M, Eichner K (1979) Z Lebensm Unters Forsch 168: 9

    Google Scholar 

  10. Wittmann R (1986) Dissertation Universität Münster

  11. Reutter M, Eichner K (1989) Z Lebensm Unters Forsch 188: 28

    Google Scholar 

  12. Handbuch zum Aminosäureanalysator LC 5001 (1985) Biotronik, Maintal

  13. Schräder I (1994) Dissertation Universität Münster

  14. Wittmann R, Eichner K (1989) Z Lebensm Unters Forsch 188: 212

    Google Scholar 

  15. Stute R (1989) In: Stute R (Hrg) Lebensmittelqualität: Wissenschaft und Technik. VCH, Weinheim

    Google Scholar 

  16. Heiss R, Eichner K (1994) Haltbarmachen von Lebensmitteln. 3. Aufl, Springer, Berlin Heidelberg New York

    Google Scholar 

  17. Heyns K, Paulsen H (1960) Wiss Veröff Dtsch Ges Ernährung 5: 15

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institut für Lebensmittelchemie der Universität Münster, Piusallee 7, D-48147, Münster, Germany

    Ina Schräder & Karl Eichner

Authors
  1. Ina Schräder
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Karl Eichner
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Schräder, I., Eichner, K. Veränderungen von Inhaltsstoffen bei der Verarbeitung von Tomaten. Z Lebensm Unters Forch 202, 474–480 (1996). https://doi.org/10.1007/BF01197268

Download citation

  • Received:

  • Revised:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01197268

Key words

Search

Navigation