Color kinetics of high transparency green plum juice concentrate during storage

被引：0
作者：
Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China [1 ]
不详 [2 ]
机构：
来源：
Nongye Gongcheng Xuebao | 2006年 / 12卷 / 242-244期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [21] High voltage electric field as a green technology preserves the appearance of apple juice during cold storage
    Zhu, Wei-Lun
    Chang, Chao -Kai
    Tsai, Sheng-Yen
    Gavahian, Mohsen
    Santoso, Shella Permatasari
    Hsieh, Chang -Wei
    SUSTAINABLE CHEMISTRY AND PHARMACY, 2024, 41
  • [22] Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage
    Yu, Yong
    Lin, Yi
    Zhan, Yao
    He, Jingsong
    Zhu, Songming
    JOURNAL OF FOOD ENGINEERING, 2013, 119 (03) : 701 - 706
  • [23] OBSERVATIONS ON THE COLOR OF VACUUM-DRIED TOMATO JUICE POWDER DURING STORAGE
    WONG, FF
    BOHART, GS
    FOOD TECHNOLOGY, 1957, 11 (05) : 293 - 296
  • [24] Characterization of color fade during frozen storage of red grapefruit juice concentrates
    Lee, HS
    Coates, GA
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (14) : 3988 - 3991
  • [25] Changes in quality attributes during production steps and frozen-storage of pomegranate juice concentrate
    Akyildiz, Asiye
    Karaca, Emine
    Agcam, Erdal
    Dundar, Burcu
    Cinkir, Nuray Inan
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2020, 92
  • [26] ASSESSMENT OF COLOUR CHANGES DURING STORAGE OF ELDERBERRY JUICE CONCENTRATE SOLUTIONS USING THE OPTIMIZATION METHOD
    Walkowiak-Tomczak, Dorota
    Czapski, Janusz
    Mlynarczyk, Karolina
    ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, 2016, 15 (03) : 299 - 309
  • [27] Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice
    Tiwari, B. K.
    Donnell, C. P. O'
    Muthukumarappan, K.
    Cullen, P. J.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (03) : 700 - 704
  • [28] Pecan color change during storage: Kinetics and Modeling of the Processes
    Prabhakar, Himanshu
    Bock, Clive H.
    Kerr, William L.
    Kong, Fanbin
    CURRENT RESEARCH IN FOOD SCIENCE, 2022, 5 : 261 - 271
  • [29] Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage
    Ning, Nan
    Wang, Xiaoqiong
    Li, Jiarou
    Bi, Xiufang
    Li, Mingyuan
    Xing, Yage
    Che, Zhenming
    Wang, Yan
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2023, 29 (05) : 518 - 528
  • [30] Enhanced Color Stability of Clear Chinese Bayberry Juice during Storage by Phenolic Acid
    Lou, Leyan
    Chen, Hongji
    Yin, Pei
    Shen, Qing
    Chen, Jianchu
    Ye, Xingqian
    Liu, Donghong
    Shipin Kexue/Food Science, 2019, 40 (09): : 220 - 227
12345