| Autor: |
Ruohan HUANG, Tiantian ZHANG, Fang LIU, Mingtao FAN |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 325-332 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023060219 |
| Popis: |
The single processing technology is difficult to meet the multiple requirements of the NFC juice, such as maintaining the nutrition and flavor, reducing browning and sterilization. In order to explore the combined effect of stress pretreatment and sterilization technologies on NFC fruit juice, 50% CO2 stress pretreatment was used before apple juice squeezed to study the influence of different stress intensity on sensory quality and nutritional quality of apple juice. The effects of electron beam irradiation and pasteurization on sensory and nutritional quality and bacteriologic effect of apple juice were also studied. The results showed that: 50% CO2 stress pretreatment could significantly increase the total phenolic content, antioxidant activity and VC content of the NFC apple juice (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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