2026-06-17T16:47:28Zhttps://riubu.ubu.es/oai/request

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

Illera Gigante, Alba Ester Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario García Solaesa, Ángela Melgosa Gómez, Rodrigo 2017-09-05T10:01:26Z 2017-09-05T10:01:26Z 2017 http://hdl.handle.net/10259/4581 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. eng info:eu-repo/semantics/openAccess Enzymatic inactivation of apple juice using HPCD (High Pressure Carbon Dioxide) technology and its effect on the quality parameters of the juice info:eu-repo/semantics/conferenceObject