Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25–75 °C) and high-pressure carbon dioxide (HP-CO(2)) (25–65 °C/20 MPa)-treated apple juice were investigated. The HP-CO(2) exhibited complete inactivation of polyphen...

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Detalles Bibliográficos
Autores principales: Murtaza, Ayesha, Iqbal, Aamir, Marszałek, Krystian, Iqbal, Muhammad Amjed, Waseem Ali, Shinawar, Xu, Xiaoyun, Pan, Siyi, Hu, Wanfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073744/
https://www.ncbi.nlm.nih.gov/pubmed/32102327
http://dx.doi.org/10.3390/foods9020243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073744/
https://www.ncbi.nlm.nih.gov/pubmed/32102327
http://dx.doi.org/10.3390/foods9020243

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