Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85–92]
Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85–92]
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DOI：
10.1016/j.lwt.2017.03.040
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发表时间：
2017-09
期刊：
影响因子：
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通讯作者：
Junjie Yi;Biniam T. Kebede;D. Dang;C. Buvé;T. Grauwet;A. Loey;Xiaosong Hu;M. Hendrickx
中科院分区：
文献类型：
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作者：
Junjie Yi;Biniam T. Kebede;D. Dang;C. Buvé;T. Grauwet;A. Loey;Xiaosong Hu;M. Hendrickx
超高压样品中挥发性物质以酯类为主（51.22%），但与对照样品相比，酯类物质有所减少。在酯酶催化水解后，UHP样品中的酯由于它们转化为相应的酸和醇而显著减少（Yi等人，2017年）。这些发现与高静水压加工的芒果汁一致（Zhang等人，2019年）。
Most of volatile substances in UHP samples were esters (51.22%), but in comparison with control samples, esters substances of UHP samples were decreased. After esterase catalyzed hydrolysis, esters in UHP sample decreased significantly as the result of their conversion to corresponding acids and alcohols (Yi et al., 2017). These findings were in agreement with high hydrostatic pressure processed mango juice (Zhang et al., 2019).