Quality changes of litchi (Litchi chinensis Sonn.) in syrup due to thermal and high pressure processes
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- 作者：Pittaya Chaikhama ; pittaya.chaikham@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Paweena Rattanasenaa ; Chaweewon Phunchaisrib ; Piyatida Sudsanora
- 关键词：Litchi chinensis Sonn. ; Pasteurization ; Pressurization ; Antioxidant capacity ; Browning index
- 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：751-760
- 全文大小：840 K
文摘
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HHP could maintain the original color parameters of litchi.
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HHP slightly affected the textural properties of litchi.
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HHP litchi retained ascorbic acid and phenolic compounds better than TP litchi.
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Highest antioxidant activities were noted for HHP litchi.