Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia)

Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50–400 MPa/5 min and blanching as vanilla killing methods were evaluated on the total phenolic cont...

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Detalles Bibliográficos
Autores principales: Buitimea-Cantúa, Génesis V., Chávez-Leal, Viridiana, Soto-Caballero, Mayra C., Tellez-Medina, Dario I., Welti-Chanes, Jorge, Escobedo-Avellaneda, Zamantha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10674283/
https://www.ncbi.nlm.nih.gov/pubmed/38005328
http://dx.doi.org/10.3390/molecules28227606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10674283/
https://www.ncbi.nlm.nih.gov/pubmed/38005328
http://dx.doi.org/10.3390/molecules28227606

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