Effect of Low-Temperature Superfine Grinding on the Physicochemical and Functional Properties of the Pulp Powder of Citrus reticulata ‘Chachi’

被引：0
|
作者：
Xiao, Jiahao [1 ]
Zhang, Qun [1 ]
Pan, Zhaoping [1 ]
Li, Tao [1 ]
Sun, Tian [2 ]
Jiang, Shengyu [2 ]
Li, Qili [1 ,3 ]
Fu, Fuhua [1 ,3 ]
机构：
[1] Longping Branch, College of Biology, Hunan University, Changsha,410125, China
[2] Zheng Gan Hui (Jiang Men Xin Hui) Dried Tangerine Peel Ltd., Jiangmen,529100, China
[3] Hunan Agricultural Products Processing Institute, Hunan Key Lab of Fruits & Vegetables Storage, Processing and Quality Safety, Dongting Laboratory, Changsha,410125, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 20期
关键词：
Biomineralization - Degradation - Flavonoids - Physicochemical properties - Pulp - Pulp refining - Surface chemistry;
D O I：
10.7506/spkx1002-6630-20240329-221
中图分类号：
学科分类号：
摘要：
The study aimed to explore the rational utilization of Citrus reticulata ‘Chachi’ pulp. Low-temperature superfine grinding (SG) technology was employed to prepare citrus pulp powder, and its physicochemical properties, microstructure and functional properties were examined. A significant reduction in the particle size of citrus pulp powder was observed after SG treatment (P © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：220 / 231
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