【摘 要】
：
Effects of high-intensity pulsed electric fields (HIPEF) process parameters including electric field strength (0-40 kV/cm) and pulse rise time (2 μs/200 ns) on enzymatic activity (polyphenoloxidase (P
【机 构】
：
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,
【出 处】
：
2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
Effects of high-intensity pulsed electric fields (HIPEF) process parameters including electric field strength (0-40 kV/cm) and pulse rise time (2 μs/200 ns) on enzymatic activity (polyphenoloxidase (PPO) and peroxidase (POD)), vitamin C, total polyphenolics, antioxidant capacities (DPPH, FRAP, ORAC), rheological characteristics ,colour of fresh apple juice were investigated.And the OH· radicals generated by HIPEF treatment were trapped by a salicylic acid solution and detected by HPLC-fluorescence determination of the high sensitive 2,5-dihydroxybenzoic acid (2,5-DHBA) formed.As the energy density input increased, the residual activity (RA) of PPO and POD decreased gradually.
其他文献
Changes of qualities of cloudy and clear strawberry juice by high hydrostatic pressure (HHP) during 6-month storage time at 4℃ and 25℃ were investigated.The cloudy and clear strawberry juices were tre
Changes in instrumental color parameters, chlorophyll a and b, activity of chlorophyllase, Mg-dechelatase, peroxidase and polyphenol oxidase, pH of spinach puree were assessed after high hydrostatic p
In high pressure sterilization, bacterial spores are more resistant than vegetative bacteria and pressure treatment alone is not sufficient in inactivating bacterial spores.It becomes increasingly app
The influence of the application of a electric fields (EF) treatment (0.5 KV/cm) to the oak barrel during brandy maturation has been investigated.It is the first time that the oak barrel be treated di
Consumers are increasingly aware of the taste, flavor, color, nutritional value, as well as safety of the foods they eat.They demand safe foods that are both fresh and natural.Therefore, food processe
Tea soup was extracted mainly by hot water in industry at present, but many specific aroma compounds were lost in the high temperature.In this paper, The processing of green tea soup extraction by the
Com starch-water suspensions (8.0%) with different amylose/amylopectin ratios were submitted to the pulsed electric fields (PEF) with different electric field strength and treatment time up to 50 kV·c
Pulsed electric field (PEF) technology is a non-thermal food processing method, which can kill most pathogenic micro-organisms and inactivate enzymes, and minimizes the loss of color, taste, nutrients
In order to study the sterilization mechanism of pulsed electric fields (PEF) on microorganisms and the interaction between PEF conditions and cell membrane composed of phospholipid,we studied particl
Effect of high intensity pulsed electric field (HIPEF) on the content of protein of S.cerervisiae was studied in this paper.Coomassie blue staining method was used to detect the content of the protein