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影响浊苹果汁混浊稳定性的因素 被引量：4

Factors in effecting the cloud stability of cloudy apple juice
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摘要 对影响混浊苹果汁混浊稳定性的因素进行了综述。总体看来,混浊苹果中可溶性果胶的含量,多酚-蛋白质复合物的形成、酚类的氧化聚合和原花青素的聚合都对悬浮颗粒的尺寸有影响。同时,对今后的研究重点进行了讨论。 The factors of affecting the stability of cloudy apple juice were discussed. Soluble pectin, polyphenolprotein complex, oxidation polymerimation of phenolics and polymerimation of tannin are responsible for the growing of particles in cloudy apple juice. In addition, the emphasis of the future research work was discussed.
作者 赵光远 李娜
机构地区 郑州轻工业学院食品与生物工程学院 漯河市食品工业学校
出处 《食品科技》 CAS 北大核心 2007年第1期147-150,共4页 Food Science and Technology
基金 郑州轻工业学院博士启动基金项目(20051206)。
关键词 混浊苹果汁 可溶性果鹿 多酚-蛋白质复合物 酚类的氧化聚合 cloudy apple juice soluble pectin polyphenol-protein complex oxidation polymerimation of phenolics
分类号 TS255.44 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献20

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二级参考文献7

  • 1Manas P,Barsotti L,Claude C P.Microbial inactivation by pulsed electric fields in a batch treatment chamber:effects of some electrical parameters and food constituents[J].Innovative Food Science & Emerging Technologies,2001,2:239～249
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共引文献49

同被引文献24

引证文献4

二级引证文献20

食品科技
2007年 第1期

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