Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light

机译：脉冲紫外线照射下的芜菁发酵汁中花色素苷的降解动力学和理化变化

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摘要

The physical and chemical properties of turnip juice used in the PUV light treatments

机译：PUV光处理中使用的萝卜汁的物理和化学性质

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期刊名称 Journal of Food Science and Technology
作者
Hatice Aybuke Karaoglan; Nene Meltem Keklik; Nursel Develi Isıklı;
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作者单位

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年(卷),期 2019(56),1
年度 2019
页码 -1
总页数 10
原文格式 PDF
正文语种
中图分类营养学;
关键词
Turnip juice; Pulsed UV light; Physicochemical properties; Degradation kinetics of anthocyanin; Weibull model;

机译：芜菁汁;脉冲紫外线;理化性质;花色苷降解动力学;Weibull模型;

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专利

1. Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light [J] . Karaoglan Hatice Aybuke, Keklik Nene Meltem, Isikli Nursel Develi Journal of Food Science and Technology . 2019,第1期

机译：脉冲紫外线发酵萝卜汁的降解动力学和发酵萝卜汁的物理化学变化
2. Modeling Inactivation of Candida inconspicua Isolated from Turnip Juice using Pulsed UV Light [J] . Karaoglan Hatice Aybuke, Keklik Nene Meltem, Isikli Nursel Develi Journal of food process engineering . 2017,第2期

机译：使用脉冲紫外光模拟从萝卜汁中分离出的假丝酵母菌的失活
3. Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage [J] . Marszalek Krystian, Skapska Sylwia, Wozniak Lukasz, Innovative Food Science & Emerging Technologies . 2015,第Null期

机译：超临界二氧化碳在草莓汁保存中的应用：贮藏过程中花色苷的微生物和理化质量，酶活性和降解动力学
4. Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice [C] . Shaoqian Cao, Qi Lu, Xiaolin Yao, International citrus congress . 2010

机译：花青素的热降解动力学和血橙汁的视觉颜色
5. Characterization of Novel Pulsed UV-Light Systems for Inactivation of Listeria Monocytogenes in Apple Juice and on Apple Surface [D] . Malik, Sargun. 2018

机译：新型脉冲紫外线系统的特征，用于苹果汁和苹果表面李斯特菌单核细胞元灭活
6. Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach [O] . Vita Di Stefano, Salvatore Scandurra, Antonella Pagliaro, 2020

机译：阳光暴露在高分辨率质谱法中石榴果汁中花青素和非血清素酚类水平的影响
7. Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature [O] . Aneta Wojdyło, Paulina Nowicka, Mirosława Teleszko 2019

机译：不同储存温度下酸樱桃混浊果汁中花青素的降解动力学
8. Relationship between Chemical Degradation and Thickness Loss of an Amine-cured Epoxy Coating Exposed tp Different UV Conditions [R] . Rezig, A., Nguyen, T., Martin, D., 2003

机译：不同紫外条件下胺固化环氧涂层的化学降解与厚度损失的关系

Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light

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