| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540770 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Viscoelastic characterisation indicated that longan juice with 0.15% xanthan was an optimal viscous solution. ⺠Colour appearance of pressurised juices at 500 MPa/25 °C/20 min was better than those in fresh and other processed juices. ⺠Pressurisation retained high polyphenol oxidase activity in the products. ⺠Ascorbic acid was less stable than other bioactive compounds, such as gallic and ellagic acids. ⺠Total phenols and DPPH radical-scavenging activity were higher in pressure processed juice than pasteurised juice.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pittaya Chaikham, Arunee Apichartsrangkoon,