RT info:eu-repo/semantics/conferenceObject
T1 Enzymatic inactivation of apple juice using HPCD (High Pressure Carbon Dioxide) technology and its effect on the quality parameters of the juice
A1 Illera Gigante, Alba Ester
A1 Sanz Díez, Mª Teresa
A1 Beltrán Calvo, Sagrario
A1 García Solaesa, Ángela
A1 Melgosa Gómez, Rodrigo
K1 Ingeniería química
K1 Chemical engineering
AB The quality of cloudy apple juice seems to be better than the clarified juice due to the loss ofphenolic compounds during processing. Enzymatic browning and cloud stability are the mainproblems in processing and storage of the juice. In this work, HPCD is proposed as analternative to the traditional heat treatments that can degrade the quality of the juice.Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by HPCD weredetermined 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 thejuice were also determined after HPCD treatment, such as particle size distribution, colour,turbidity and total phenolic compounds.
YR 2017
FD 2017
LK http://hdl.handle.net/10259/4581
UL http://hdl.handle.net/10259/4581
LA eng
NO Ponencia presentada en: 16th European Meeting on Supercritical Fluids, 25 a 28 de abril de 2017, Lisboa
NO (MINECO) and the European Regional Development Fund(ERDF) for financial support of project CTQ2015-64396-R and AEI’s contract. R. Melgosaacknowledges MINECO for a grant (BES-2013-063937).
DS Repositorio Institucional de la Universidad de Burgos
RD 25-abr-2024