Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage-Reference-Cited by-同舟云学术

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Published:2019-03-12 Issue:4 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Marszałek Krystian¹^ORCID,Szczepańska Justyna¹,Starzonek Szymon²,Woźniak Łukasz¹,Trych Urszula¹,Skąpska Sylwia¹,Rzoska Sylwester²,Saraiva Jorge A.³^ORCID,Lorenzo Jose M.⁴,Barba Francisco J.⁵^ORCID

Affiliation:

1. Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland

2. Labolatory of Ceramics and GlassInstitute of High Pressure Physics of the Polish Academy of Sciences Warsaw Poland

3. Department of Chemistry, QOPNAUniversity of Aveiro Aveiro Portugal

4. Department of Food Science and TechnologyCentro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia Ourense Spain

5. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of PharmacyUniversitat de València València Spain

Funder

Narodowe Centrum Nauki

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13034

Reference44 articles.

1. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

2. Effect of ultrasound on different quality parameters of apple juice

3. Anonymous(Ed.). (1999).EN 12630. Fruit and vegetable juices. Determination of glucose fructose sorbitol and sucrose contents. Method using high‐performance liquid chromatography. Czech Office for Standards Metrology and Testing.

4. Anonymous. (2015). Code of practice for evaluation of fruit and vegetable juices. In AIJN (Ed.) Code of practice for evaluation of fruit and vegetable juices. Czech Republic: Brussels: Association of Juices and Nectars from Fruits and Vegetables of European Union.

5. High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

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