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J-GLOBAL ID：201702242621245024   Reference number：17A0169701

Pasteurization treatment effects on properties and DPPH. scavenging capacity of blackcurrant juice

クロスグリ果汁の特性とDPPHラジカル消去能に及ぼすMULTOCIDA殺菌の影響を研究した。【JST・京大機械翻訳】

Author (3)： Zhao Yuhong (College of Forestry,Northeast Forestry University, Forest economy resource development and utilization of Collaborative Innovation Center) ,  Liu Ruiying (College of Forestry,Northeast Forestry University) ,  Zhang Ligang (Food Science College,Northeast Agricultrual University)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 15  Page： 140-144,217  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： This research was focused on t...

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Thesaurus term： low temperature ,  chromaticity ,  color difference ,  tannin ,  *Ribes nigrum ,  Pasteurization ,  polyphenol ,  *fruit juice ,  turbidity (ratio) ,  anthocyanin ,  *sterilization (disinfection) ,  antioxidant activity ,  radical scavenging activity ,  Physico-chemical property ,  *Saxifragaceae ,  polynuclear aromatic compound ,  aromatic nitro compound ,  hydrazyl radical

Author keywords (4)： blackcurrant juice ,  pasteurization treatment ,  properties ,  DPPH scavenging capacity

JST classification (1)： Fruits and processed fruit products  (FJ11030Z)

Substance index (1)： DPPH

Terms in the title (6)： クロスグリ ,  果汁 ,  DPPHラジカル ,  消去 ,  殺菌 ,  研究