دورية أكاديمية
Study on the Regulation of Browning of Concentrated Orange Juice by Ultrasonic-Vacuum Combined with High-Pressure CO2 During Storage.
العنوان: | Study on the Regulation of Browning of Concentrated Orange Juice by Ultrasonic-Vacuum Combined with High-Pressure CO |
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المؤلفون: | Chen, Yangyang, Zhang, Min, Mujumdar, Arun S., Liu, Yaping |
المصدر: | Food & Bioprocess Technology; Aug2024, Vol. 17 Issue 8, p2407-2420, 14p |
مصطلحات موضوعية: | ORANGE juice, VITAMIN C, MAILLARD reaction, EPIGALLOCATECHIN gallate, OXYGEN reduction, STORAGE, SONOCHEMICAL degradation |
مستخلص: | Orange juice shows browning issue during storage which seriously affects its quality. Based on our previous study demonstrating the inhibition of browning of concentrated orange juice (COJ) by epigallocatechin gallate (EGCG) and L-cysteine (L-cys), this study evaluated the effect of ultrasonic-vacuum combined with high-pressure CO |
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قاعدة البيانات: | Complementary Index |
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