Effect of high pressure on quality parameters of cherry tomato juice

Boulekou, SS; Stoforos, NG; Mallidis, K; Katsaros, GJ; Taoukis, PS

dc.contributor.author	Boulekou, SS	en
dc.contributor.author	Stoforos, NG	en
dc.contributor.author	Mallidis, K	en
dc.contributor.author	Katsaros, GJ	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T02:51:05Z
dc.date.available	2014-03-01T02:51:05Z
dc.date.issued	2007	en
dc.identifier.issn	05677572	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/35351
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-70449434712&partnerID=40&md5=5c150c3770d99053176cf33cdf6b9e91	en
dc.subject	Color	en
dc.subject	Lycopene	en
dc.subject	Lycopersicon esculentum	en
dc.subject	Pectinolytic enzymes	en
dc.subject	Viscosity	en
dc.subject.other	Lycopersicon esculentum	en
dc.subject.other	Lycopersicon esculentum var. cerasiforme	en
dc.title	Effect of high pressure on quality parameters of cherry tomato juice	en
heal.type	conferenceItem	en
heal.publicationDate	2007	en
heal.abstract	A kinetic study of the inactivation of pectinolytic enzymes (PME and PG) of Cherry tomato juice under high pressure (0.1-800 MPa) and moderate temperature conditions (40-80°C) was conducted. In addition, the effect of selected HHP processing conditions on quality parameters, such as color, lycopene content and viscosity of tomato juice was studied. PME and PG inactivation followed first order kinetics at all conditions tested. Pressure and temperature acted antagonistically as far as PME inactivation is concerned, while they had a synergistic effect in most pressure-temperature combinations on PG inactivation. A slight increase in red color and lycopene content of tomato juice after high pressure processing was observed. Processing allowing total PG but partial PME inactivation resulted in juice with higher viscosity within the processes examined.	en
heal.journalName	Acta Horticulturae	en
dc.identifier.volume	758	en
dc.identifier.spage	139	en
dc.identifier.epage	144	en