2026-05-30T20:34:15Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/45812022-04-20T12:56:08Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569

00925njm 22002777a 4500 dc Illera Gigante, Alba Ester author Sanz Díez, Mª Teresa author Beltrán Calvo, Sagrario author García Solaesa, Ángela author Melgosa Gómez, Rodrigo author 2017 The quality of cloudy apple juice seems to be better than the clarified juice due to the loss of phenolic compounds during processing. Enzymatic browning and cloud stability are the main problems in processing and storage of the juice. In this work, HPCD is proposed as an alternative to the traditional heat treatments that can degrade the quality of the juice. Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by HPCD were determined for both enzymes. The effect of stirring speed on PPO inactivation was studied; obtaining that at higher speed inactivation was also higher. Other quality parameters in the juice were also determined after HPCD treatment, such as particle size distribution, colour, turbidity and total phenolic compounds. http://hdl.handle.net/10259/4581 Enzymatic inactivation of apple juice using HPCD (High Pressure Carbon Dioxide) technology and its effect on the quality parameters of the juice