Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage
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- 作者：Dong Chen ; Xueli Pang ; Jing Zhao ; Lin Gao ; Xiaojun Liao ; Jihong Wu ; wjhcau@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Quanhong Li ; quanhongli@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：High hydrostatic pressure ; High temperature short time ; Papaya beverage ; Color ; Antioxidant compounds ; Antioxidant capacity
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：32
- 期：Complete
- 页码：16-28
- 全文大小：584 K
文摘
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Effects of HHP and HTST on papaya beverage quality were compared.
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Color, total phenols and antioxidant capacity were kept better just after HHP.
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Antioxidant compounds and capacity were kept better in HHP samples during storage.
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Changes of quality during storage fitted well into zero-order and combined models.
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Antioxidant compounds were positively and highly correlated to antioxidant capacity.