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资源类型

  • 中文期刊(546167)
  • 外文期刊(3)
  • 会议论文(22155)
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  • 专利(42595)

期刊名称

  • carbohydrate polymers(1)
  • food hydrocolloids(1)
  • international journal of biological macromolecules(1)

关键词

  • apple slices; color; drying; pectin; structure(1)
  • browning; pectin variation; maillard reaction(1)
  • browning; pectin; polyphenol oxidation; structure properties(1)

作者

  • Hu, Jiaxing AND Li, Xuan AND Yu, Qingting AND Wang, Wenyue AND Bi, Jinfeng(0)

机构

  • caas, minist agr & rural affairs peoples republ china, inst food sci & technol, key lab agroprod proc, beijing 100193, peoples r china(1)
  • chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs peoples republ china, beijing 100193, peoples r china(1)
  • minist agr & rural affairs peoples republ china, inst food sci & technol, key lab agroprod proc, caas, beijing 100193, peoples r china(1)

年份

  • 2023(3)
科研产出
资源类型: 外文期刊
作者:Hu, Jiaxing(精确检索)
作者:Li, Xuan(精确检索)
作者:Yu, Qingting(精确检索)
作者:Wang, Wenyue(精确检索)
作者:Bi, Jinfeng(精确检索)
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共3条记录
1The effect of three pectin fractions variation on the browning of different dried apple products

作者：

机构：

来源：FOOD HYDROCOLLOIDS

关键词： Apple slices; Color; Drying; Pectin; Structure

年份：2023

2Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing

作者：

机构：

来源：CARBOHYDRATE POLYMERS

关键词： Browning; Pectin; Polyphenol oxidation; Structure properties

年份：2023

3Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing

作者：

机构：

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Browning; Pectin variation; Maillard reaction

年份：2023

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