Quality change during high pressure processing and thermal processing of cloudy apple juice
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- 作者：Junjie Yia ; b ; yijunjiecau@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Biniam T. Kebedeb ; Doan Ngoc Hai Dangb ; Carolien Buvé ; b ; Tara Grauwetb ; Ann Van Loeyb ; Xiaosong Hua ; Marc Hendrickxb ; marc.hendrickx@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
- 关键词：Color ; Enzyme ; Volatile fraction ; Multivariate data analysis
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：85-92
- 全文大小：920 K
文摘
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High pressure treated juice retained color better than thermal treated juice.
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Enzymes can be only completely inactivated by thermal processing.
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Sugars and acids were less affected by both thermal and high pressure processing.
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Aldehyde, alcohol, ketone and organosulfur were increased by thermal processing.
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The color and flavor of apple juice were more affected by thermal processing.