Art

J-GLOBAL ID：201702254051839594   Reference number：17A0358322

Optimization of Browning Inhibition of Rosa roxburghii Tratt. Juice by Glucose Oxidase Using Response Surface Methodology

応答曲面法によるグルコース酸化酵素阻害剤梨果汁の褐変プロセスを最適化した。【JST・京大機械翻訳】

Author (5)： Xu Peizhen (Key Laboratory of Agricultural and Animal Products Store Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University) ,  Luo Yu (Key Laboratory of Agricultural and Animal Products Store Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University) ,  Lin Zi (Key Laboratory of Agricultural and Animal Products Store Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University) ,  Meng Man (Key Laboratory of Agricultural and Animal Products Store Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University) ,  Ding Zhuhong (Key Laboratory of Agricultural and Animal Products Store Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 24  Page： 55-60  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： This research was conducted to...

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Thesaurus term： reaction temperature ,  optimum condition ,  *response surface methodology ,  *browning ,  growth rate ,  *enzyme ,  enzyme inhibitor ,  oxidation ,  *optimization ,  reaction time ,  *fruit juice ,  amino nitrogen ,  glucose oxidase
Semi thesaurus term： *グルコース酸化 , 【Automatic Indexing@JST】

Author keywords (3)： Rosa roxburghii Tratt. juice ,  browning ,  glucose oxidase

JST classification (2)： Microbial enzyme production  (FK03030L) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： 5-Hydroxymethylfurfural

Terms in the title (8)： 応答曲面法 ,  グルコース酸化酵素 ,  阻害剤 ,  梨 ,  果汁 ,  褐変 ,  プロセス ,  最適化