Art

J-GLOBAL ID：201602217821116449   Reference number：16A1246639

Effect of ultra-high pressure combined with mild-temperature processing on quality of strawberry juice during storage

イチゴの品質に及ぼす中温と超高圧処理の影響を研究した。【JST・京大機械翻訳】

Author (6)： Yin Linlin (College of Biological Engineering, Huainan Normal University) ,  Yang Jiantao (College of Biological Engineering, Huainan Normal University) ,  Liu Haitao (College of Biological Engineering, Huainan Normal University) ,  Ye Tao (College of Biological Engineering, Huainan Normal University) ,  Wang Jiao (College of Biological Engineering, Huainan Normal University) ,  Chen Jiluan (College of Food, Shihezi University)
Material： Shipin yu Jixie
Volume： 32  Issue： 7  Page： 106-111  Publication year： 2016 
JST Material Number： C2726A  ISSN： 1003-5788  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： In order to study the effect o...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=16A1246639&from=J-GLOBAL&jstjournalNo=C2726A") }}

Thesaurus term： pseudoplastic fluid ,  microorganism ,  turbidity(ratio) ,  *medium temperature ,  coefficient of viscosity ,  browning ,  pectin ,  bactericidal action ,  *very high pressure ,  luminance ,  shelf life
Semi thesaurus term： 有意差 ,  レオロジー特性 ,  色安定性 ,  *超高圧処理 , 【Automatic Indexing@JST】

Author keywords (4)： strawberry juice ,  ultra-high pressure ,  mild-temperature ,  storage quality

JST classification (3)： Fruits and processed fruit products  (FJ11030Z) ,  Food manubacture,processing and preserving methods in general  (FJ03010M) ,  Meat products  (FJ12033F)

Terms in the title (4)： イチゴ ,  中温 ,  高圧処理 ,  研究