Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

LWT

Volumn 45, Issue 1, 2012, Pages 50-57

  Keenan, Derek F ^a   Rößle, Christian ^a   Gormley, Ronan ^b   Butler, Francis ^b   Brunton, Nigel P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Antioxidants; Colour; Dissolved oxygen; Fruit smoothies; High hydrostatic pressure processing; PPO

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; COLOR; DIGITAL STORAGE; DISSOLVED OXYGEN; ENZYME ACTIVITY; FOOD STORAGE; FRUITS; HEAT TREATMENT; HYDRAULICS; HYDROSTATIC PRESSURE; PHENOLS; POLYPHENYLENE OXIDES;

ANTHOCYANIN CONTENT; ENDOGENOUS ENZYME; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; MODERATE TEMPERATURE; NUTRITIONAL QUALITIES; POLYPHENOL OXIDASE; TOTAL ANTIOXIDANT CAPACITIES (TAC);

THERMAL PROCESSING (FOODS);

EID: 80052961784     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.07.006     Document Type: Article

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