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- Woźniak, Łukasz, et al. Show all 10 Authors
- Journal of food process engineering 2019 v.42 no.4 pp. e13034
- apple juice; apples; ascorbic acid; catechin; cold storage; color; enzymatic reactions; enzyme activity; enzyme inactivation; epicatechin; gallic acid; high pressure treatment; nutritive value; pH; peroxidase; phloridzin; procyanidins; statistical analysis; storage time; temperature; total soluble solids
- ... The effect of high pressure processing (HPP) (200–600 MPa/5–45°C/1–15 min) on the enzyme activity and some quality parameters of cloudy apple juice during subsequent storage (4°C for 12 weeks) was investigated. Statistical analysis showed that pressure, temperature, and time had a significant effect (p < 0.05) on tissue enzyme activity, decreasing the activity of polyphenol oxidases (PPO) and pero ...