Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat
A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-a...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 2 vom: 07. März, Seite 185-193
|
|---|
| 1. Verfasser: |
Escobedo-Avellaneda, Zamantha
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Pérez-Simón, Izaskun,
Lavilla-Martín, María,
Baranda-González, Ana,
Welti-Chanes, Jorge |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2017
|
|---|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|
|---|
| Schlagworte: | Journal Article
Beverages
bioactive compounds
color
enzymes
high hydrostatic pressures
Enzymes
Phytochemicals
Plant Extracts
Gallic Acid
632XD903SP |
|---|