北京市农林科学院机构知识库

Effect of ultra-high temperature processing on quality of watermelon juice

收藏
分享
全文链接

文献类型：外文期刊

作者： Zhang, C. ¹ ; Wang, Y. ¹ ; Ma, Y. ¹ ; Zhao, X. ¹ ; Li, W. ¹ ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 9 Shuguanghuayuan Rd, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China

关键词： Ultra-high temperature;watermelon juice;flavor;quality;GC-MS

期刊名称：PROCEEDINGS OF THE 5TH INTERNATIONAL CONFERENCE ON ADVANCED DESIGN AND MANUFACTURING ENGINEERING

ISSN： 2352-5401

年卷期： 2015 年 39 卷

页码：

收录情况： SCI

摘要： The effect of ultra-high temperature processing on the quality and flavor of watermelon juice was evaluated. The temperature of 120 and 135 oC was effective to reduce the total flora count to 2 LogCFU/ml and reduce the color variety of the watermelon juice. However, the higher temperature leaded to a flavor change compared with the un-treatment juice. The ultra-high temperature processing of 120 oC was a proper temperature for the processing of the watermelon juice.

相关文献

[1]Identification of Aroma Compounds in Watermelon Juice by SPME-GCMS. Tang Xiaowei,He Hongju,Liu Ye,Zhao Xiaoyan. 2012

[2]Identification of Aroma Compounds in Watermelon Juice by SPME-GCMS. Tang Xiaowei,He Hongju,Zhao Xiaoyan,Liu Ye. 2012

[3]Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice. Liu, Ye,Song, Huanlu,Hu, Xiaosong,Zhao, Xiaoyan. 2012

[4]Effect of high hydrostatic pressure on overall quality parameters of watermelon juice. Liu, Y.,Zhao, X. Y.,Hu, X. S.. 2013

[5]Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice. Zhang, Chao,Li, Wu,Xu, Yong,Ma, Yue,Zhao, Xiaoyan,Trierweiler, Bernhard,Butz, Peter,Ruefer, Corinna E..

[6]Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment. Liu, Ye,Hu, Xiao Song,Zhao, Xiao Yan,Zhang, Chao. 2013

[7]Discrimination of black onion flavor using the electronic nose. Wang, Dan,Liu, Panpan,Ma, Yue,Wang, Yubin,Zhao, Xiaoyan,Wang, Dan,Liu, Panpan,Ma, Yue,Wang, Yubin,Zhao, Xiaoyan,Liu, Panpan. 2016

[8]Effect of Packaging on Quality and Flavor of Fresh-Cut Perilla. Zhang, Chao,Li, Yunfei,Wang, Yubin,Ma, Yue,Zhao, Xiaoyan. 2015

[9]Effect of Detergents on Quality and Flavor of Fresh-Cut Mint. Zhang, Chao. 2015

[10]Effect of detergents on quality and flavor of fresh-cut perilla. Zhang, Chao. 2015

[11]Effect of drying temperature on sensory and flavor of perilla. Zhang, Chao. 2015

[12]Effect of Drying Temperature on Sensory and Flavor of Mint. Zhao, Xiaoyan. 2015

[13]Effect of packaging on quality and flavor of fresh-cut mint. Zhang, Chao. 2015

[14]Effect of drying temperature on sensory and flavor of thyme. Zhang, Chao. 2015

[15]Application of Electronic Nose in Meat Detection. YaleiWang,WenshenJia,LigangPan,Dong Ren,JihuaWang. 2015

[16]Advancements of Near-infrared Spectroscopy's Applications in Meat Inspection. Haiyan Luo,Wenshen Jia,Yong Yang. 2015

[17]Dissipation Rates and Final Residues of Kresoxim-Methyl in Strawberry and Soil. Jia, Chunhong,Zhu, Xiaodan,Zhao, Ercheng,He, Min,Yu, Pingzhong,Chen, Li. 2013

[18]清洗剂对鲜切鼠尾草货架期和风味的影响. 王雪敏,李云飞,张超,马越,赵晓燕. 2015

[19]陈酿时间对打瓜酒风味的影响. 张超,邓星星,马越,赵晓燕,李武. 2016

[20]发酵菌种对打瓜酒风味的影响. 张超,邓星星,马越,赵晓燕,李武. 2016

作者其他论文更多>>

Effect of packaging on quality of fresh-cut thyme

作者：Zhang, C.

关键词：fresh cut;thyme;packaging;1-MCP;sensory

Effect of ultra-high temperature processing on quality of watermelon juice

作者其他论文 更多>>

Effect of packaging on quality of fresh-cut thyme

意 见 箱

作者其他论文更多>>

意见箱