期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 6, 期 9, 页码 2342-2352出版社
SPRINGER
DOI: 10.1007/s11947-012-0874-x
关键词
Apple juice; High-pressure processing; Variety; Polyphenol oxidase; Multivariate analysis
资金
- Programa de Formacion del Profesorado Universitario from the Ministerio de Educacion of the Spanish Government
The effectiveness of high pressure processing on the inactivation of apple polyphenol oxidase has been widely investigated. However, from an industrial point of view, there is a need for assessing this effectiveness on each one of the different apple varieties that each company uses for their products. This piece of work fills in this gap, studying the effect of the variety on apple juice polyphenol oxidase inactivation. Six varieties were assayed (Braeburn, Fuji, Gala, Golden Delicious, Granny Smith, and Red Delicious), searching for this influence from two different approaches: a kinetic study, finding the best model for each one of them, and a multivariate part consisting of a principal component analysis of data.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据