Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree
Weijia Zhang, Yixiao Shen, Zudi Li, Xu Xie, Er Sheng Gong, Jinlong Tian, Xu Si, Yuehua Wang, Ningxuan Gao, Chi Shu, Xianjun Meng, Bin Li, Rui Hai Liu
Topics & Concepts
AnthocyaninChemistryHydrostatic pressureMalvidinFood sciencePascalizationPolyphenolPolyphenol oxidaseAntioxidantCyanidinOxygen radical absorbance capacityAntioxidant capacityBiochemistryPeroxidaseHigh pressureEnzymeThermodynamicsPhysicsEngineeringEngineering physicsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisMicrobial Inactivation Methods