Abstract
The effectiveness of high pressure processing on the inactivation of apple polyphenol oxidase has been widely investigated. However, from an industrial point of view, there is a need for assessing this effectiveness on each one of the different apple varieties that each company uses for their products. This piece of work fills in this gap, studying the effect of the variety on apple juice polyphenol oxidase inactivation. Six varieties were assayed (Braeburn, Fuji, Gala, Golden Delicious, Granny Smith, and Red Delicious), searching for this influence from two different approaches: a kinetic study, finding the best model for each one of them, and a multivariate part consisting of a principal component analysis of data.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
