Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice

被引：63

作者：

Torres, B. ^{[2
]}

Tiwari, B. K. ^{[1
]}

Patras, A. ^{[3
]}

Wijngaard, Hilde H. ^{[3
]}

Brunton, N. ^{[3
]}

Cullen, P. J. ^{[4
]}

O'Donnell, C. P. ^{[2
]}

机构：

[1] Manchester Metropolitan Univ, Dept Food & Tourism, Manchester M14 6HR, Lancs, England

[2] Univ Coll Dublin, UCD Sch Agr Food Sci & Vet Med, Dublin 4, Ireland

[3] Ashtown Food Res Ctr, TEAGASC, Dublin 15, Ireland

[4] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin 1, Ireland

来源：

FOOD CHEMISTRY | 2011年 / 124卷 / 03期

关键词：

Apple juice; Viscosity; Colour; Ozone; Polyphenol; ANTIOXIDANT ACTIVITY; POLYPHENOL PROFILES; DEGRADATION; CIDER; STABILITY; QUALITY; PHASE; PH;

D O I：

10.1016/j.foodchem.2010.06.050

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Apple juice samples were ozonated with processing variables of ozone concentration (1-4.8% w/w) and processing time (0-10 min). Effects of processing variables on colour values (L, a and b), rheological properties and phenolic content were studied. Significant reductions in these parameters were observed during ozonation. Second order polynomial regression modelling was used to investigate the main effects of ozone concentration and processing time on the changes in the selected quality parameters of ozonated apple juice. Predicted models were found to be significant (p < 0.05) with low standard error and high coefficients of determination (R-2). (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：721 / 726

页数：6

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