Thermal inactivation of strawberry polyphenoloxidase and its impact on anthocyanin and color retention in strawberry (Fragaria x ananassa Duch.) purées

European Food Research and Technology

Volumn 235, Issue 6, 2012, Pages 1171-1180

  Holzwarth, Melanie ^a   Korhummel, Sabine ^a   Kammerer, Dietmar R ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Anthocyanins; Color; Inactivation; Polyphenoloxidase; Stability; Strawberry

Indexed keywords

ANTIOXIDANT ACTIVITIES; ASCORBIC ACIDS; COLOR PROPERTIES; COLOR RETENTION; COLOR STABILITY; FRAGARIA X ANANASSA DUCH; HPLC-DAD-MS; IN-VITRO; INACTIVATION; NATURAL-MATRIX; OXIDATIVE DEGRADATION; POLYPHENOL OXIDASE; STRAWBERRY; THERMAL INACTIVATION; TIME-TEMPERATURE; TOTAL PHENOLICS;

ANTHOCYANINS; COLOR; CONVERGENCE OF NUMERICAL METHODS; DYES; ORGANIC ACIDS; PHENOLS;

FRUITS;

FRAGARIA X ANANASSA;

EID: 84869497891     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1852-2     Document Type: Article

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