Enzyme activity and nutritional quality of peach (prunus persica) juice: Effect of high hydrostatic pressure

International Journal of Food Properties

Volumn 17, Issue 6, 2014, Pages 1406-1417

  Rao, Lei ^a   Guo, Xingfeng ^a   Pang, Xueli ^a   Tan, Xiyao ^a   Liao, Xiaojun ^a   Wu, Jihong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Enzymes inactivation; High hydrostatic pressure processing; Nutritional quality; Peach juice

Indexed keywords

FRUITS; HIGH PRESSURE EFFECTS;

HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; INACTIVATION KINETICS; NUTRITIONAL QUALITIES; PEACH JUICE; PECTIN METHYLESTERASE; PHYSIO-CHEMICAL PROPERTIES; POLYPHENOL OXIDASE;

HYDROSTATIC PRESSURE;

EID: 84896349937     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.716474     Document Type: Article

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