Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree.

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作者： Weijia,Zhang ^[1] ; Yixiao,Shen ^[1] ; Zudi,Li ^[1] ; Xu,Xie ^[1] ; Er Sheng,Gong ^[1] ; Jinlong,Tian ^[1] ; Xu,Si ^[1] ; Yuehua,Wang ^[1] ; Ningxuan,Gao ^[1] ; Chi,Shu ^[1] ; Xianjun,Meng ^[1] ; Bin,Li ^[2] ; Rui Hai,Liu ^[3]

作者单位： College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China. ^[1] College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China. Electronic address: libinsyau@163.com. ^[2] College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Department of Food Science, Cornell University, Ithaca, NY 14850-7201, United States. Electronic address: RL23@cornell.edu. ^[3]

关键词 Anthocyanins Antioxidant Blueberry puree High hydrostatic pressure Thermal processing