Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends

被引：1

作者：

Zhang, Nanhai ^{[1
]}

Liu, Ruiyu ^{[1
]}

Dong, Xiaorui ^{[1
]}

Guo, Yizhan ^{[1
]}

Yu, Qianhui ^{[1
]}

Zhao, Liang ^{[1
,2
]}

Zhang, Liebing ^{[1
]}

Wang, Chengtao ^{[2
]}

Wu, Wei ^{[3
]}

Ji, Baoping ^{[1
]}

Ge, Zhangchun ^{[4
]}

Zhou, Feng ^{[1
]}

机构：

[1] Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing,100083, China

[2] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing,100048, China

[3] College of Engineering, China Agricultural University, Beijing,100083, China

[4] Life Fruit Organic Food Co. Ltd., Xinxiang,453300, China

来源：

Shipin Kexue/Food Science | 2020年 / 41卷 / 10期

关键词：

30;

D O I：

10.7506/spkx1002-6630-20190730-416

中图分类号：

学科分类号：

摘要：

引用

页码：281 / 287

共 50 条

[21] Rheological and thermophysical properties of blackberry juice
Ferreira Cabral, Renato Alexandre
Orrego-Alzate, Carlos Eduardo
Gabas, Ana Lucia
Telis-Romero, Javier
CIENCIA E TECNOLOGIA DE ALIMENTOS, 2007, 27 (03): : 589 - 596
[22] Deacidification of Cranberry Juice by Electrodialysis with Bipolar Membranes
Rozoy, Elodie
Boudesocque, Leslie
Bazinet, Laurent
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (02) : 642 - 651
[23] Fruit juice concentrates and chilled juice products
ASHRAE Handbook, 2002,
[24] PHYSICOCHEMICAL CHANGES DURING PREPARATION OF FRUIT JUICE CONCENTRATE
SANDHU, KS
BHATIA, BS
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1985, 22 (03): : 202 - 206
[25] FRUIT JUICE IN 1977 - FINALLY CLEARNESS IN JUNGLE OF FRUIT JUICE-FRUIT NECTAR-JUICE-BASED BEVERAGE
KORTH, A
FLUSSIGES OBST, 1978, 45 (01): : 6 - 9
[26] Sugar, fruit, fruit juice
Lecerf, J. M.
CORRESPONDANCES EN METABOLISMES HORMONES DIABETES ET NUTRITION, 2024, 28 (02): : 51 - 51
[27] CONTRIBUTION OF THE DETERMINATION OF THE FRUIT JUICE CONTENT OF FRUIT JUICE BEVERAGES AND SYRUPS
OOGHE, WCG
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1990, 200 : 194 - AGFD
[28] Process optimization of preparation of clarified blackberry juice using two commercial enzymes
Zhang L.
Zhou J.
Liu H.
Huang K.
Gu Z.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2010, 26 (10): : 372 - 376
[29] CONTRIBUTION TO THE DETERMINATION OF THE FRUIT JUICE CONTENT OF FRUIT JUICE BEVERAGES AND SYRUPS
OOGHE, W
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1990, 191 (03): : 199 - 205
[30] The value of fruit juice
Oldfield, J
BRITISH MEDICAL JOURNAL, 1922, 1922 : 168 - 168

← 1 2 3 4 5 →