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Effect of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes.

Rastogi, N. K. and Eshtigahi, M. N. and Knorr, D. (1999) Effect of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes. Food Biotechnology, 13 (2). pp. 195-208.

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Abstract

The effects of high hydrostatic pressure treatment (100 to 600 MPa) coupled with heat treatment (0 to 60 °C) on the inactivation of peroxidase (POD) and polyphenoloxidase (PPO) in red grapes (Vitus viniferd) have been studied. The examination of the complex interactions between pressure and temperature has been carried out using a central composite rotatable design (CCRD). The response surfaces show that the lowest activity of POD (55.75%) and PPO (41.86%) was found to be at 60 °C at 600 MPa and 100 MPa, respectively.

Item Type: Article
Uncontrolled Keywords: red grapes (Vitus vinifera), High pressure, peroxidase, polyphenoloxidase, food preservation
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
600 Technology > 08 Food technology > 06 Preservation and Storage
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2012 10:51
Last Modified: 18 Nov 2016 08:49
URI: http://ir.cftri.com/id/eprint/3861

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