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

Journal of the Science of Food and Agriculture

Volumn 91, Issue 5, 2011, Pages 877-885

  Cao, Xiamin ^a,b,c   Zhang, Yan ^a,b,c   Zhang, Fusheng ^a,b,c   Wang, Yongtao ^a,b,c   Yi, Jianyong ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Anthocyanins; Enzymes; High hydrostatic pressure; Individual phenolic compounds; Polymeric color; Strawberry pulps

Indexed keywords

ANTHOCYANIN; BETA GLUCOSIDASE; CATECHOL OXIDASE; ENZYME; PEROXIDASE; PHENOL DERIVATIVE; POLYMER;

ARTICLE; COLOR; ENZYMOLOGY; FRUIT; HYDROSTATIC PRESSURE; METABOLISM; STRAWBERRY;

ANTHOCYANINS; BETA-GLUCOSIDASE; CATECHOL OXIDASE; COLOR; ENZYMES; FRAGARIA; FRUIT; HYDROSTATIC PRESSURE; PEROXIDASE; PHENOLS; POLYMERS;

FRAGARIA X ANANASSA;

EID: 79952344160     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4260     Document Type: Article

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