Title: Effect of high pressure and heating synergy on content of polyphenols and V_C in fresh apple juice
Abstract:The effect of high pressure and heating synergy on the color and content of polyphenols and VC in fresh apple juice was studied. Results show that, the content of polyphenols in juice after pressuring...The effect of high pressure and heating synergy on the color and content of polyphenols and VC in fresh apple juice was studied. Results show that, the content of polyphenols in juice after pressuring at 400 MPa lost significantly(P0.05)compared with that before being pressured. For juice pressured at 600 MPa the content of polyphenols decreased but not significantly(P0.05), and for juice pressured at 800 MPa the content of it increased. Microbes could not be found in juice after being conducted at 500 MPa combined with 40~60 ℃ heat treatment. The content of polyphenols (not concluded proanthocyanidins) in juice along with L value of juice after being conducted at 500 MPa combined with 50 ℃ or 60 ℃ increased significantly and the color of juice was improved but the content of reduced VC lost increased compared with juice being pressured only.Read More
Publication Year: 2007
Publication Date: 2007-01-01
Language: en
Type: article
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