naa a22 4500 510725821 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0953-z doi (NATIONALLICENCE)springer-10.1007/s11947-012-0953-z Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment [Elektronische Daten] [Fengxia Liu, Yongtao Wang, Xiufang Bi, Xingfeng Guo, Shufang Fu, Xiaojun Liao] The effects of high hydrostatic pressure (HHP) treatments at pressures of 300-600MPa for 1-20min and of high-temperature, short-time (HTST) treatment on the inactivation of natural microorganisms in blanched mango pulp (BMP) and unblanched mango pulp (UBMP) were investigated. No yeasts, molds, or aerobic bacteria were detected in BMP or UBMP after HHP treatments at 300MPa/15min, 400MPa/5min, 500MPa/2.5min, and 600MPa/1min and HTST treatment at 110°C/8.6s. Therefore, these conditions were selected to study the effects of HHP and HTST treatments on pectin methylesterase (PME) activity, water-soluble pectin (WSP) levels, and the rheological characteristics of UBMP and BMP. HHP treatment at a pressure of 600MPa for 1min significantly reduced PME activity in UBMP and significantly activated PME in BMP, whereas pressures of 300-500MPa activated PME regardless of blanching. However, PME activity was reduced by 97% in UBMP and was completely inactivated in BMP by HTST treatment. WSP levels were significantly decreased by HHP treatment but were increased by HTST treatment in UBMP and BMP. Both HHP and HTST treatments increased the viscosity, storage modulus, and loss modulus of UBMP and BMP. No significant changes in total sugar, total soluble solids, titratable acid, or pH were found after any treatment. Springer Science+Business Media, LLC, 2012 High hydrostatic pressure nationallicence High temperature short time nationallicence Blanching nationallicence Mango pulp nationallicence Natural microorganisms nationallicence Rheological characteristics nationallicence Liu Fengxia College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut Wang Yongtao College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut Bi Xiufang College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut Guo Xingfeng College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut Fu Shufang College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut Liao Xiaojun College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2675-2684 1935-5130 6:10<2675 2013 6 11947 https://doi.org/10.1007/s11947-012-0953-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0953-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Liu Fengxia College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut NATIONALLICENCE 700 1- Wang Yongtao College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut NATIONALLICENCE 700 1- Bi Xiufang College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut NATIONALLICENCE 700 1- Guo Xingfeng College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut NATIONALLICENCE 700 1- Fu Shufang College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut NATIONALLICENCE 700 1- Liao Xiaojun College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua East Road, 100083, Beijing, Haidian District, People's Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2675-2684 1935-5130 6:10<2675 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer