Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice

被引：43

作者：

Alper, N

Bahçeci, KS

Acar, J

机构：

[1] Hacettepe Univ, Dept Food Engn, TR-06532 Ankara, Turkey

[2] Ankara Prov Control Lab, TR-06170 Ankara, Turkey

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2005年 / 29卷 / 5-6期

关键词：

D O I：

10.1111/j.1745-4549.2005.00033.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study the influences of processing and pasteurization on color values and total phenolic compounds of pomegranate juices were investigated. Pomegranate juices were produced by different clarification techniques (conventional fining, conventional fining together with polyinylpolypyrrolidone [PVPP], ultrafiltration). Nonclarified juice was also produced as control. Clarification methods, heat treatments and methods and heat treatments together significantly (P < 0.05) affected the color values of pomegranate juices. Moreover, conventional fining together with PVPP treatment was found to be the most effective method to remove phenolic compounds.

引用

页码：357 / 368

页数：12

共 18 条

[1]

BAYINDIRLI L, 1994, FRUIT PROCESS, V3, P267

[2]

BODUR J, 1986, EGE U MUHENDISLIK FA, V4, P11

[3]

CEMEROGLU B, 1990, GIDA DERGISI, V15, P13

[4]

De Simon B. F., 1992, J AGR FOOD CHEM, V38, P1565

[5] BINDING OF FLAVONOIDS BY POLYVINYLPOLYPYRROLIDONE [J].

DONER, LW ;

BECARD, G ;

IRWIN, PL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (05) :753-757

[6]

GIOVANELLI G, 1993, FOOD SCI TECHNOL-LEB, V26, P1

[7] Variations in the phenolic composition of fruit juices with different treatments [J].

Hernandez, T ;

Ausin, N ;

Bartolome, B ;

Bengoechea, L ;

Estrella, I ;

GomezCordoves, C .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 204 (02) :151-155

[8]

MACHEIX JJ, 1990, FRUIT PHENOLICS, P24

[9]

MAIER G, 1990, DEUT LEBENSM-RUNDSCH, V86, P137

[10]

Nagel C. W., 1985, Confructa Studien, V29, P16

← 1 2 →