Kinetic and Multivariate Analysis of Polyphenol Oxidase Inactivation by High Pressure and Temperature Processing in Apple Juices made from Six Different Varieties

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2342-2352

  Falguera, Víctor ^a   Gatius, Ferran ^a   Ibarz, Albert ^a   Barbosa Cánovas, Gustavo V ^b  

^a UNIVERSITY OF LLEIDA   (Spain)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Apple juice; High pressure processing; Multivariate analysis; Polyphenol oxidase; Variety

Indexed keywords

APPLE JUICE; HIGH-PRESSURE PROCESSING; MULTI VARIATE ANALYSIS; POLYPHENOL OXIDASE; VARIETY;

FRUITS; MULTIVARIANT ANALYSIS; PRINCIPAL COMPONENT ANALYSIS;

FRUIT JUICES;

MALUS X DOMESTICA;

EID: 84881545591     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0874-x     Document Type: Article

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