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J-GLOBAL ID：201702253648721082   Reference number：17A0169445

Effects of high oxygen pretreatment on sweet potato on its juice concentrate quality

サツマイモの高酸素前処理がその濃縮物の品質に与える影響【JST・京大機械翻訳】

Author (7)： Zhang Wentao (College of Food Engineering and Biotechrology,Tianjin University of Science and Technology) ,  Li Xihong (College of Food Engineering and Biotechrology,Tianjin University of Science and Technology, Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center) ,  Pan Yanfang (College of Food Engineering and Biotechrology,Tianjin University of Science and Technology) ,  Jia Xiaoyu (Tianjin Gasin-brilliant Fresh Technology Co.,Ltd.) ,  Liu Xia (College of Food Engineering and Biotechrology,Tianjin University of Science and Technology) ,  Jiang Nan (Rushan R & D Center of SDIC Zhonglu Fruit Juice Co.,Ltd.) ,  Song Xinfei (Rushan R & D Center of SDIC Zhonglu Fruit Juice Co.,Ltd.)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 12  Page： 108-112  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： Physical-chemical quality,sens...

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Thesaurus term： fruit juice ,  *hyperoxia ,  physical chemistry ,  *pretreatment ,  articulation (ratio) ,  *quality ,  volatility ,  *Ipomoea batatas ,  sensory properties ,  high concentration ,  degree
Semi thesaurus term： 溶解性固形物 , 【Automatic Indexing@JST】

Author keywords (5)： high oxygen pretreatment ,  sweet potato ,  condensed juice ,  quality ,  volatile flavor compounds

JST classification (4)： Food quality  (FJ01040F) ,  Confectionery  (FJ08000K) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Fruits and processed fruit products  (FJ11030Z)

Terms in the title (4)： サツマイモ ,  高酸素 ,  前処理 ,  濃縮物