The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 10, 2010, Pages 1981-1986

  Yamaguchi, Keiko ^a   Kato, Tatsuo ^a   Noma, Seiji ^a   Igura, Noriyuki ^a   Shimoda, Mitsuya ^a  

^a KYUSHU UNIVERSITY   (Japan)

Author keywords

Flavor; Geraniol dehydrogenase; Ginger; High pressure treatment; Polyphenol oxidase

Indexed keywords

AFTER-TREATMENT; COLOR CHANGES; DEGRADING ENZYMES; GERANIAL; GERANIOL DEHYDROGENASE; GINGER; HIGH HYDROSTATIC PRESSURE; HIGH-PRESSURE TREATMENT; NONTHERMAL; POLYPHENOL OXIDASE; RESIDUAL ACTIVITY;

ALDEHYDES; COLOR; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; OLEFINS;

FOOD ADDITIVES;

CATECHOL OXIDASE;

ARTICLE; CHEMISTRY; ENZYME ACTIVATION; ENZYMOLOGY; FOOD HANDLING; GINGER; GLYCATION; HYDROSTATIC PRESSURE; METABOLISM; METHODOLOGY; PIGMENTATION; TASTE; VOLATILIZATION;

CATECHOL OXIDASE; ENZYME ACTIVATION; FOOD HANDLING; GINGER; HYDROSTATIC PRESSURE; MAILLARD REACTION; PIGMENTATION; TASTE; VOLATILIZATION;

ZINGIBER OFFICINALE;

EID: 78049407990     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90712     Document Type: Article

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