naa a22 4500 510724779 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0874-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0874-x Kinetic and Multivariate Analysis of Polyphenol Oxidase Inactivation by High Pressure and Temperature Processing in Apple Juices made from Six Different Varieties [Elektronische Daten] [Víctor Falguera, Ferran Gatius, Albert Ibarz, Gustavo Barbosa-Cánovas] 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. Springer Science+Business Media, LLC, 2012 Apple juice nationallicence High-pressure processing nationallicence Variety nationallicence Polyphenol oxidase nationallicence Multivariate analysis nationallicence Falguera Víctor Food Technology Department, University of Lleida, Av. Rovira Roure, 191 25198, Lleida, Spain aut Gatius Ferran Chemistry Department, University of Lleida, Av. Rovira Roure, 191 25198, Lleida, Spain aut Ibarz Albert Food Technology Department, University of Lleida, Av. Rovira Roure, 191 25198, Lleida, Spain aut Barbosa-Cánovas Gustavo Center for Nonthermal Processing of Food, Washington State University, 99164-6120, Pullman, WA, USA aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2342-2352 1935-5130 6:9<2342 2013 6 11947 https://doi.org/10.1007/s11947-012-0874-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0874-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Falguera Víctor Food Technology Department, University of Lleida, Av. Rovira Roure, 191 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Gatius Ferran Chemistry Department, University of Lleida, Av. Rovira Roure, 191 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Ibarz Albert Food Technology Department, University of Lleida, Av. Rovira Roure, 191 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Barbosa-Cánovas Gustavo Center for Nonthermal Processing of Food, Washington State University, 99164-6120, Pullman, WA, USA aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2342-2352 1935-5130 6:9<2342 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer