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Progressive Freeze-Concentration of Tomato Juice
freeze-concentration partition constant ice front
2009/7/7
Progressive freeze-concentration was applied to concentrate tomato juice. Effective partition constants of the solute between the solid and liquid phases were experimentally determined for total solid...
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
carotenoids pulsed electric field high hydrostatic pressure pasteurisation orange juice
2014/3/10
New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory qual...
Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
oxygen permeability vitamin C fruit juice ascorbic acid dehydro ascorbic acid
2014/3/10
Fruit juices are a significant source of vitamin C in the human diet and therefore their nutritional value is mainly related to the amount vitamin C they contain (KABASAKALIS et al. 2000; MANSO et al....
Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure
Saccharomyces bailii Bacillus coagulans logarithm NaCl content
2010/11/24
The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logar...
Selection of Lactic Acid Bacteria Suitable for Fermented Tomato Juice and Changes in Components Due to Fermentation
diacetyl acetoin nutritional requirement carotenoid
2010/11/23
In order to optimize production of fermented tomato juice, suitable lactic acid bacteria were selected, and the changes in constituents during fermentation were investigated. Fermentation and sensory ...
Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria
lactic acid fermentation diacetyl color carotenoid
2010/11/22
Lactic acid bacteria were evaluated for suitability in producing a fermented carrot juice. All nine strains of lactic acid bacteria studied grew well in the juice. Sensory evaluation indicated that L....