Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

Journal of Food Engineering

Volumn 114, Issue 4, 2013, Pages 514-521

  Igual, M ^a   Sampedro, F ^b,c   Martinez Navarrete N ^a   Fan, X ^c  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF MINNESOTA   (United States)

^c EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Antioxidant capacity; Grapefruit jam; High pressure processing; Osmotic dehydration; Pectin methylesterase; Peroxidase

Indexed keywords

ANTIOXIDANT CAPACITY; GRAPEFRUIT JAM; HIGH PRESSURE PROCESSING; OSMOTIC DEHYDRATION; PECTIN METHYLESTERASE; PEROXIDASE;

C (PROGRAMMING LANGUAGE); DEHYDRATION; ENZYMES; KINETICS; OSMOSIS; WEIBULL DISTRIBUTION;

FRUITS;

CITRUS X PARADISI;

EID: 84869492904     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.09.006     Document Type: Article

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