Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorArunee Apichartsrangkoonen_US
dc.contributor.authorSiriwan Srisajjalertwajaen_US
dc.contributor.authorPittaya Chaikhamen_US
dc.contributor.authorSathira Hirunen_US
dc.description.abstractA study of processing green-chili pastes (Nam Prig Noom) by pressurization (100-600 MPa/30-50°C/20 min), pasteurization (90°C/3-5 min) or sterilization (121°C/4 min), subsequently, their physical, biochemical and microbiological qualities as well as the sensory acceptance were assessed. It was found that pressure at low levels (100-300 MPa) could improve activities of enzyme peroxidase (POD), polyphenoloxidase (PPO) and lypoxygenase (LOX) in the chili paste by more than 100%, while pressures above 500 or 300 MPa combined with heat would significantly inactivate these enzyme activities. Both color parameters and enzyme activities illustrated that though some enzymatic browning occurred with the pressurized products indicated by b* (yellowish) parameter, the magnitude of these browning was still milder than those thermally treated products indicated by-a* (greenness) and L (lightness) parameters, presumably as a consequence of the Maillard reaction. Moreover, the sensory scores were found in accordance with color parameters, firmness and capsaicin contents. © 2013 Copyright Taylor and Francis Group, LLC.en_US
dc.subjectPhysics and Astronomyen_US
dc.titlePhysical and chemical properties of Nam Prig Noom, a Thai green-chili paste, following ultra-high pressure and thermal processesen_US
article.title.sourcetitleHigh Pressure Researchen_US
article.volume33en_US Mai Universityen_US Mai Rajabhat Universityen_US of Newcastle, Australiaen_US
Appears in Collections:CMUL: Journal Articles

Files in This Item:
There are no files associated with this item.

Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.