Effects of high hydrostatic pressure on color of spinach purée and related properties

Journal of the Science of Food and Agriculture

Volumn 92, Issue 7, 2012, Pages 1417-1423

  Wang, Rongrong ^a,b,c   Wang, Tingting ^a,b,c   Zheng, Qian ^a,b,c   Hu, Xiaosong ^a,b,c   Zhang, Yan ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Chlorophylls; Color; Enzymes; High hydrostatic pressure; pH; Spinach pur e

Indexed keywords

CARBOXYLESTERASE; CATECHOL OXIDASE; CHLOROPHYLL; CHLOROPHYLLASE; ENZYME; MAGNESIUM; PEROXIDASE;

ARTICLE; COLOR; DIET; FOOD HANDLING; FOOD PRESERVATION; HUMAN; METABOLISM; METHODOLOGY; PH; PLANT LEAF; PRESSURE; SPINACH;

CARBOXYLIC ESTER HYDROLASES; CATECHOL OXIDASE; CHLOROPHYLL; COLOR; DIET; ENZYMES; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MAGNESIUM; PEROXIDASE; PLANT LEAVES; PRESSURE; SPINACIA OLERACEA;

SPINACIA OLERACEA;

EID: 84862799035     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4719     Document Type: Article

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