Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

Effects of high hydrostatic pressure (HHP) at 300–500MPa for 5–20min and high temperature short time (HTST) at 110°C for 8.6s on enzymes, phenolics, carotenoids and color of apricot nectars were investigated. Polyphenol oxidase (PPO) and peroxidase (POD) in apricot nectar were significantly activate...

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Veröffentlicht in:Innovative food science & emerging technologies 2013-04, Vol.18, p.74-82
Hauptverfasser: Huang, Wenshu, Bi, Xiufang, Zhang, Xiao, Liao, Xiaojun, Hu, Xiaosong, Wu, Jihong
Format: Artikel
Sprache:eng
Schlagworte:
Apricot nectar
Apricots
Carotenoids
Color
Color temperature
Enzymes
High hydrostatic pressure
High temperature short time
Hydrostatic pressure
Inactivation
Phenolics
Polyphenol oxidase
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Zusammenfassung:Effects of high hydrostatic pressure (HHP) at 300–500MPa for 5–20min and high temperature short time (HTST) at 110°C for 8.6s on enzymes, phenolics, carotenoids and color of apricot nectars were investigated. Polyphenol oxidase (PPO) and peroxidase (POD) in apricot nectar were significantly activated (p
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2013.01.001