Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage

机译：高温短时间及超声处理在室温储存过程中草莓汁选定参数

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摘要

Change of color in fresh, US and HTST-treated strawberry juices over storage at room temperature

机译：在室温下储存的新鲜，美国和HTST处理的草莓汁中的颜色变化

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期刊名称 Journal of Food Science and Technology
作者
Gulcin Yildiz; Rana Muhammad Aadil;
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作者单位

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年(卷),期 2020(57),4
年度 2020
页码 1462–1468
总页数 7
原文格式 PDF
正文语种
中图分类营养学;
关键词

机译：超声;草莓汁;高温短时间;抗坏血酸;总酚类含量;

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专利

1. Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage [J] . Yildiz Gulcin, Aadil Rana Muhammad Journal of Food Science and Technology . 2020,第4期

机译：室温储存期间草莓汁选定参数的高温短时间和超声的比较
2. Hyperbaric storage at room temperature: Effect of pressure level and storage time on the natural microbiota of strawberry juice [J] . Bermejo-Prada A., Lopez-Caballero M. E., Otero L. Innovative Food Science & Emerging Technologies . 2016,第Null期

机译：室温高压储存：压力水平和储存时间对草莓汁天然菌群的影响
3. Distribution of odour compounds, antinutritional factors and selected storage stability parameters in soymilk as affected by differences in roasting temperatures and times [J] . Navicha Willard Burton, Hua Yufei, Masamba Kingsley, Journal of Food Measurement and Characterization . 2018,第3期

机译：豆浆中的异味化合物，抗逆时间因子和所选储存稳定性参数的分布，受焙烧温度和时间差异的影响
4. Comparison of Fast Gas Chromatography-Surface Acoustic Wave Sensor (FGC-SAW) and Capillary GC-MS for Determining Strawberry and Orange Juice Volatiles [C] . Xiaofen Du, Russell Rouseff Symposium on recent advances in the analysis of food and flavors . 2012

机译：快速气相色谱 - 表面声波传感器（FGC锯）和毛细管GC-MS的比较，用于确定草莓和橙汁挥发物
5. Effects of processing, storage temperature and storage duration on physico-chemical, sensory quality, and antioxidant properties of Michigan Montmorency cherry juice concentrate. [D] . Place, Claudia Jean. 2009

机译：加工，储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化，感官品质和抗氧化性能的影响。
6. Comparison of high pressure and high temperature short time processing on quality of carambola juice during cold storage [O] . Hsiao-Wen Huang, Bang-Yuan Chen, Chung-Yi Wang 2018

机译：高压高温短时加工对杨桃汁冷藏品质的比较
7. Hyperbaric storage at room temperature: Effect of pressure level and storage time on the natural microbiota of strawberry juice [O] . Bermejo-Prada Ana, López Caballero M. E., Otero Laura 2016

机译：室温高压储存：压力水平和储存时间对草莓汁天然菌群的影响

Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage

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