Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars

Innovative Food Science and Emerging Technologies

Volumn 19, Issue , 2013, Pages 57-65

  Terefe, Netsanet Shiferaw ^a   Kleintschek, Tanja ^b   Gamage, Thambaramala ^a   Fanning, Kent J ^c   Netzel, Gabriele ^d   Versteeg, Cornelis ^a   Netzel, Michael ^a,c,d  

^a CSIRO   (Australia)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^c DEPARTMENT OF AGRICULTURE AND FISHERIES   (Australia)

^d UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Anthocyanins; Antioxidant capacity; High pressure processing; Peroxidase; Polyphenol oxidase; Polyphenols; Strawberries; Thermal processing

Indexed keywords

ANTIOXIDANT CAPACITY; HIGH PRESSURE PROCESSING; PEROXIDASE; POLYPHENOL OXIDASE; POLYPHENOLS; STRAWBERRIES;

ANTHOCYANINS; ANTIOXIDANTS; ENZYMES; FRUITS; PASTEURIZATION; RAPID THERMAL ANNEALING; THERMAL PROCESSING (FOODS);

HIGH PRESSURE EFFECTS;

FRAGARIA X ANANASSA;

EID: 84880072714     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.05.003     Document Type: Article

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