The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars
Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (<i>p</i> < 0.05) lower in all HPP treated samples, wh...
| Hoofdauteurs: | , , |
|---|---|
| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
MDPI AG
2019-10-01
|
| Reeks: | Foods |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2304-8158/8/10/517 |