Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time
Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time
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DOI：
10.1016/j.ifset.2013.01.001
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发表时间：
2013-04-01
影响因子：
6.6
通讯作者：
Wu, Jihong
中科院分区：
文献类型：
--
作者：
Huang, Wenshu;Bi, Xiufang;Wu, Jihong
研究了300-500 MPa高压（HHP）处理5-20 min和110℃高温短时间（HTST）处理8.6 s对杏花蜜酶、酚类物质、类胡萝卜素和颜色的影响。杏花蜜中多酚氧化酶（PPO）和过氧化物酶（POD）被显著激活(p
Effects of high hydrostatic pressure (HHP) at 300-500 MPa for 5-20 min and high temperature short time (HTST) at 110 degrees C for 8.6 s on enzymes, phenolics, carotenoids and color of apricot nectars were investigated. Polyphenol oxidase (PPO) and peroxidase (POD) in apricot nectar were significantly activated (p