Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes
作者:
N.K Rastogi,
M.N. Eshtiaghi,
D. Knorr,
期刊:
Food Biotechnology
(Taylor Available online 1999)
卷期:
Volume 13,
issue 2
页码: 195-208
ISSN:0890-5436
年代: 1999
DOI:10.1080/08905439909549971
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
The effects of high hydrostatic pressure treatment (100 to 600 MPa) coupled with heat treatment (0 to 60 °C) on the inactivation of peroxidase (POD) and polyphenoloxidase (PPO) in red grapes (Vitus viniferd) have been studied. The examination of the complex interactions between pressure and temperature has been carried out using a central composite rotatable design (CCRD). The response surfaces show that the lowest activity of POD (55.75%) and PPO (41.86%) was found to be at 60 °C at 600 MPa and 100 MPa, respectively.
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