Effect of High Hydrostatic Pressure Combined with Natural Inhibitors on Polyphenol Oxidase Activity and Related Quality Attributes of Cloudy Apple Juice

Effect of High Hydrostatic Pressure Combined with Natural Inhibitors on Polyphenol Oxidase Activity and Related Quality Attributes of Cloudy Apple Juice

The effect of high hydrostatic pressure (HHP) treatment combined with either of two natural inhibitors, ferulic acid (FA) or epigallocatechin gallate (EGCG) on polyphenol oxidase (PPO) activity and related quality attributes in cloudy apple juice was explored. The results showed that the addition of...

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Bibliographic Details
Main Author: TIAN Xuezhi, CAO Zhihong, JIANG Naixiang, XIAO Zhijian, TANG Zheng, WANG Yongtao
Format: Article
Language:English
Published: China Food Publishing Company 2025-01-01
Series:Shipin Kexue
Subjects:
high hydrostatic pressure; natural inhibitors; cloudy apple juice; polyphenol oxidase; quality
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-001.pdf
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