ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: A combined treatment of high-pressure carbon dioxide (HPCD) and high hydrostatic pressure (HHP) was investigated as a non-thermal processing technique to enhance the safety and shelf life of carrot juice. Aerobes were completely inactivated by a combined treatment of 4.90 MPa-HPCD and 300 MPa-HHP. A combined treatment of 4.90 MPa-HPCD and 600 MPa-HHP effectively inactivated enzymes. The residual activities of polyphenoloxidase, lipoxygenase, and pectinmethylesterase were less than 11.3%, 8.8%, and 35.1%, respectively. Cloud and color were considerably affected by HPCD, but not by HHP. Enzyme activities and the total color difference showed a strong correlation with pH, which was dependent on the pressure of carbon dioxide.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08730.x
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