Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars

It is widely considered that high pressure processing (HPP) results in better retention of micronutrients and phytochemicals compared to thermal pasteurization (TP), although some studies indicate that this may not be true in all cases. The aims of this study were (1) to objectively compare the effe...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Innovative food science & emerging technologies 2013-07, Vol.19, p.57-65
Hauptverfasser:	Terefe, Netsanet Shiferaw, Kleintschek, Tanja, Gamage, Thambaramala, Fanning, Kent J., Netzel, Gabriele, Versteeg, Cornelis, Netzel, Michael
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Antioxidant capacity Antioxidants Biochemistry Enzymes High pressure processing Inactivation Pasteurization Peroxidase Polyphenol oxidase Polyphenols Stability Strawberries Thermal processing
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!