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Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam.

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Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam.

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Igual Ramo, M.; Sampedro, F.; Martínez Navarrete, N.; Fan, X. (2013). Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. Journal of Food Engineering. 114(4):514-521. doi:10.1016/j.jfoodeng.2012.09.006

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82823

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Title: Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam.
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] A combined osmodehydration process and high pressure treatment (OD-HHP) was developed for grapefruit jam preservation. The inactivation kinetics of pectin methylesterase (PME) and peroxidase (POD) in the osmodehydrated ...[+]
Subjects: Grapefruit jam , Osmotic dehydration , High pressure processing , Peroxidase , Pectin methylesterase , Antioxidant capacity
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2012.09.006
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2012.09.006
Type: Artículo

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