Synergistic effects of pressure–temperature conditions on quality, enzymatic stability, and functional properties of Yanang leaf juice

Yanang (Tiliacora triandra) leaf juice is highly susceptible to enzymatic browning, chlorophyll degradation, and microbial spoilage after extraction, limiting its industrial utilization. This study investigated the effects of high pressure processing (HPP) under different pressure–temperature combin...

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Hlavní autoři:	Pittaya Chaikham, Supawinee Saentaweesuk, Narakorn Srisuk, Sani Jirasatid
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-09-01
Edice:	Food Chemistry Advances
Témata:	High pressure processing Tiliacora triandra Bioactive compounds Enzyme inactivation Chlorophyll stability
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2772753X26001206
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