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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |