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5. EFFECT OF ULTRA-HIGH PRESSURE ON ENZYMATIC ACTIVITIES IN LYCHEE (LITCHI CHINES/S SONN.)

EFFECT OF ULTRA-HIGH PRESSURE ON ENZYMATIC ACTIVITIES IN LYCHEE (LITCHI CHINES/S SONN.)

来源 :2009北京非热加工技术国际研讨会 | 被引量 : 0次 | 上传用户：kcj321

【摘 要】

：

　　Fresh lychee and lychee in syrup were subject to various pressure (200-600 MPa),temperature (20-60 ℃) and time (10 or 20 min) and subsequently analysed for

【作 者】

：

AruneeApichartsrangkoon[1]SathiraHirun[1]ChaweewanPhunchaisri[2] 

【机 构】

：

Department of Food Science and Technology,Faculty of Agro-Industry,Chiang Mai University,THAILAND

【出 处】

：

2009北京非热加工技术国际研讨会

【发表日期】

：

2009年期

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论文部分内容阅读

　　Fresh lychee and lychee in syrup were subject to various pressure (200-600 MPa),temperature (20-60 ℃) and time (10 or 20 min) and subsequently analysed for peroxidase (POD) and polyphenol oxidase (PPO) activities.The optimal pH for lychee POD and PPO were 5.0-8.0 and 7.0 respectively.

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