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Víctor Falguera Ferran Gatius Albert Ibarz Gustavo V. Barbosa‐Cánovas 《International Journal of Food Science & Technology》2012,47(10):2158-2164
The colour changes caused by high‐pressure processing at different temperatures of apple juice were investigated. Six apple varieties were used (Braeburn, Fuji, Gala, Golden Delicious, Granny Smith and Red Delicious), searching for the influence of the variety from two different approaches: a kinetic study, finding the best model for each one of them, and a multivariate study consisting of a principal component analysis of data. Although it had lower initial values, redness (a*) was more influenced by high pressure than yellowness (b*). The pattern followed by colour changes was found to be definitively dependent on the variety. High‐pressure processing affects in a stronger way the absorbances located near 400 nm (i.e. 400.5 nm in Fuji and 434.0 nm in Braeburn). 相似文献
2.
Brewing with prolyl endopeptidase from Aspergillus niger : the impact of enzymatic treatment on gluten levels,quality attributes and sensory profile 下载免费PDF全文
Lidia Di Ghionno Ombretta Marconi Valeria Sileoni Giovanni De Francesco Giuseppe Perretti 《International Journal of Food Science & Technology》2017,52(6):1367-1374