Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

BACKGROUND: Changes in activity of polyphenol oxidase (PPO), peroxidase (POD) and β-glucosidase, individual phenolic compounds other than anthocyanins, total phenols, monomeric anthocyanins, polymeric color and instrumental color of strawberry pulps were assessed after high hydrostatic pressure (HHP...

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Veröffentlicht in:	Journal of the science of food and agriculture 2011-03, Vol.91 (5), p.877-885
Hauptverfasser:	Cao, Xiamin, Zhang, Yan, Zhang, Fusheng, Wang, Yongtao, Yi, Jianyong, Liao, Xiaojun
Format:	Artikel
Sprache:	eng
Schlagworte:	agriculture anthocyanins Anthocyanins - metabolism Antioxidants Berries beta-Glucosidase - metabolism Biological and medical sciences Catechol Oxidase - metabolism Color Enzyme kinetics Enzymes Enzymes - metabolism Food industries Food science Fragaria Fragaria - enzymology Fragaria - metabolism Fruit - metabolism Fruit and vegetable industries Fundamental and applied biological sciences. Psychology high hydrostatic pressure Hydrostatic Pressure hydrostatics individual phenolic compounds Peroxidase - metabolism Phenols Phenols - metabolism polymeric color Polymers Polyphenols strawberry pulps Temperature
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