Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees
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DOI：
10.1016/j.ifset.2008.09.008
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发表时间：
2009-01-01
影响因子：
6.6
通讯作者：
Downey, Gerard
中科院分区：
文献类型：
--
作者：
Patras, Ankit;Brunton, Nigel;Downey, Gerard
Total antioxidant activity, levels of bio-active compound groups and instrumental colour of tomato and carrot puree subjected to high pressure treatment (400-600 MPa/15 min/20 degrees C) and thermal treatments (70 degrees C/2 min) were measured. Antioxidant activity in tomato and carrot puree was significantly higher (p
