Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited
Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Topics & Concepts
MashingPasteurizationFood scienceChemistryAnthocyaninShelf lifeAscorbic acidPolyphenol oxidaseVitamin CFood preservationBiochemistryEnzymePeroxidasePhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementFermentation and Sensory Analysis