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搜索结果: 1-7 共查到食品科学技术 Apple Juice相关记录7条 . 查询时间(0.062 秒)
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine.
为去除苹果汁中残留的溴氰菊酯,利用大孔吸附树脂对苹果汁中溴氰菊酯的吸附性能及参数进行了研究。通过树脂吸附溴氰菊酯的静态吸附试验, 对大孔吸附树脂进行了筛选,同时,在动态吸附试验的基础上,对最佳吸附动态条件进行了优化,结果表明:LS—803型树脂对溴氰菊酯的吸附能力最强, 其静态吸附时间为100min;通过正交试验确定了LS—803型树脂较佳的动态吸附条件为: 温度20℃、苹果汁质量浓度110g/L...
The effect of chitosan and pressure of 193 MPa at –20 °C on Escherichia coli and Staphylococcus aureus cells suspended in a buffer at pH=5.8 as well as on the natural microflora of minced pork and app...
The effectiveness of pineapple stem protease (bromelain) in enzymatic browning inhibition was evaluated on apple juice and compared with that of L-cysteine and ascorbic acid at 25±1°C. The relative ef...
The aim of this paper was to evaluate the effects of pH, heat, and Ca2+ ions on the α-amylase activities in a commercial amylolytic enzyme (Tyazyme L300), used for apple juice processing. Kinetics of ...
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...

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