萝卜叶脱水工艺被引量：2

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摘要萝卜种植面积很广，有国内老品种，也有引进的新品种。目前，厂家只对萝卜的根部进行加工，而忽视了萝卜叶茎的利用，造成了加工过程中大量叶茎的浪费。萝卜叶含维生素Ｃ０．０５％、粗纤维０．９％、矿物质元素０．５％，具有低脂、低糖、新鲜蔬菜的特点，有很高的利用价...

作者何建军章焱广

机构地区连云港如意集团股份有限公司

出处《食品工业科技》 CAS CSCD 北大核心 1999年第1期54-55,共2页 Science and Technology of Food Industry

关键词萝卜叶脱水工艺

同被引文献34

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8Efimia K Dermesonlouoglou, Stella Pourgouri, Petros S Taoukis. Ki- netic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber[J]. Innovative Food Science and Emerging Technologies,2008,9:542-549.
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10郑一美,周福富.莱菔叶的药效应用及有效成分的提取分离研究[J].亚太传统医药,2008,4(11):49-50. 被引量：10

食品工业科技

1999年第1期

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