Comparative effects of high hydrostatic pressure and thermal processing on physicochemical properties and bioactive components of Mao Luang (Antidesma bunius Linn.) juice

• المؤلفون الرئيسيون: Pittaya Chaikham, Sasitorn Baipong
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84978763702&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55185

© 2016, Chiang Mai University. All rights reserved. Mao Luang juices were pressurized at 100 - 500 MPa at 25°C for 5 - 15 min and pasteurized at 90°C for 1 min, before their polyphenol oxidase activity, ascorbic acid, total anthocyanins, total phenols, antioxidant capacity (DPPH and FRAP assays) and...