【摘 要】
：
The effect of high hydrostatic pressure (HHP) (200, 400 and 600 MPa for 5, 15 and 25 min) treatments at room temperature on color of spinach puree was studi
【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
The effect of high hydrostatic pressure (HHP) (200, 400 and 600 MPa for 5, 15 and 25 min) treatments at room temperature on color of spinach puree was studied.HHP treated samples were compared with thermal treated and untreated samples for instrumental color parameters, chlorophyll a and b, activity of chlorophyllase, Mg-dechelatase, peroxidase and polyphenol oxidase, total phenolic compounds and pH.HHP treatments induced a better retention of visual green color (-a* and L* values) and chlorophyll contents of spinach puree.
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