Kinetic and Multivariate Analysis of Polyphenol Oxidase Inactivation by High Pressure and Temperature Processing in Apple Juices made from Six ... View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2013-09

AUTHORS

Víctor Falguera, Ferran Gatius, Albert Ibarz, Gustavo V. Barbosa-Cánovas

ABSTRACT

The effectiveness of high pressure processing on the inactivation of apple polyphenol oxidase has been widely investigated. However, from an industrial point of view, there is a need for assessing this effectiveness on each one of the different apple varieties that each company uses for their products. This piece of work fills in this gap, studying the effect of the variety on apple juice polyphenol oxidase inactivation. Six varieties were assayed (Braeburn, Fuji, Gala, Golden Delicious, Granny Smith, and Red Delicious), searching for this influence from two different approaches: a kinetic study, finding the best model for each one of them, and a multivariate part consisting of a principal component analysis of data. More... »

PAGES

2342-2352

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-012-0874-x

DOI

http://dx.doi.org/10.1007/s11947-012-0874-x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1037228750


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