Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup

High Pressure Research

Volumn 32, Issue 1, 2012, Pages 114-118

  Dajanta, Katekan ^a   Apichartsrangkoon, Arunee ^b   Somsang, Soontaree ^b  

^a PIBULSONGKRAM RAJABHAT UNIVERSITY   (Thailand)

^b CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

anthocyanin content; high pressure; lychee; pasteurization; polyphenoloxidase activities

Indexed keywords

ANTHOCYANIN CONTENT; COLOR CHANGES; ENZYMATIC ACTIVITIES; HIGH PRESSURE; LITCHI CHINENSIS; LYCHEE; PHYSICAL AND CHEMICAL PROPERTIES; POLYPHENOL OXIDASE;

ANTHOCYANINS; CHEMICAL PROPERTIES;

PASTEURIZATION;

EID: 84861111376     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2012.664641     Document Type: Conference Paper

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