Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice
The current study is aimed to evaluate the combined effect of thermosonication (TS) and high hydrostatic pressure (HHP) on enzyme activities (polyphenolase and peroxidase), microbial load and phenolic compounds (phenols, flavonoids, and anthocyanins) of blueberry juice. Blueberry juice has been trea...
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| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 2 vom: 01. März, Seite 169-179
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| 1. Verfasser: |
Chen, Tianshun
(VerfasserIn) |
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| Weitere Verfasser: |
Li, Bin,
Shu, Chi,
Tian, Jinlong,
Zhang, Ye,
Gao, Ningxuan,
Cheng, Zhen,
Xie, Xu,
Wang, Jiaxin |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Blueberry juice
antioxidant activity
high hydrostatic pressure
peroxidase
polyphenolase
thermosonication
Anthocyanins
Phenols |
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