The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars †

Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proxima...

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Detalles Bibliográficos
Autores principales: Tsikrika, Konstantina, O’Brien, Nora, Rai, Dilip K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835228/
https://www.ncbi.nlm.nih.gov/pubmed/31635033
http://dx.doi.org/10.3390/foods8100517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835228/
https://www.ncbi.nlm.nih.gov/pubmed/31635033
http://dx.doi.org/10.3390/foods8100517

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