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Dual Effects of Whey Protein Isolates on the Inhibition of Enzymatic Browning and Clarification of Apple Juice
apple polyphenoloxidase(PPO) whey proteins browning
2014/11/28
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to
ascorbic acid and l-cysteine.
苹果汁酶解工艺参数对感官品质与香气构成的影响（Effect of Pectinase Processing Parameters on Sensory Quality and Aroma Components of Apple Juice）
苹果汁 酶解 感官品质 香气
2010/12/28
利用响应曲面分析方法，研究了苹果汁酶解工艺参数（果胶酶用量、酶解温度、酶解时间）对苹果汁感官品质及香气构成的影响。结果表明：酶解时间、酶用量对苹果汁感官品质的影响极为显著(P＜0.01)，因素主次效应为：酶解时间、酶用量、酶解温度。苹果汁酶解的最佳工艺参数为：果胶酶用量0.04g/L，酶解时间2.77h，酶解温度47.5℃。利用顶空固相微萃取方法对苹果汁香气成分进行分析，并通过多元回归分析构建...
苹果汁中溴氰菊酯残留的大孔树脂吸附分离（Separation of Deltamethrin Residue in Apple Juice with Macroporous Adsorption Resin）
溴氰菊酯残留 苹果汁 大孔吸附树脂
2009/8/11
为去除苹果汁中残留的溴氰菊酯,利用大孔吸附树脂对苹果汁中溴氰菊酯的吸附性能及参数进行了研究。通过树脂吸附溴氰菊酯的静态吸附试验, 对大孔吸附树脂进行了筛选,同时，在动态吸附试验的基础上，对最佳吸附动态条件进行了优化，结果表明：LS—803型树脂对溴氰菊酯的吸附能力最强, 其静态吸附时间为100min；通过正交试验确定了LS—803型树脂较佳的动态吸附条件为: 温度20℃、苹果汁质量浓度110g/L...
The Combined Effect of Moderate Pressure and Chitosan on Escherichia coli and Staphylococcus aureus Cells Suspended in a Buffer and on Natural Microflora of Apple Juice and Minced Pork
inactivation of microorganisms moderate pressure subzero temperature
2009/8/10
The effect of chitosan and pressure of 193 MPa at –20 °C on Escherichia coli and Staphylococcus aureus cells suspended in a buffer at pH=5.8 as well as on the natural microflora of minced pork and app...
The effectiveness of pineapple stem protease (bromelain) in enzymatic browning inhibition was evaluated on apple juice and compared with that of L-cysteine and ascorbic acid at 25±1°C. The relative ef...
Amylase for Apple Juice Processing:Effects of pH, Heat, and Ca2+ Ions
α-amylase apple juice starch hydrolysis
2009/3/20
The aim of this paper was to evaluate the effects of pH, heat, and Ca2+ ions on the α-amylase activities in a commercial amylolytic enzyme (Tyazyme L300), used for apple juice processing. Kinetics of ...
Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice
Quality Shelf Stability Apple Juice
2008/11/26
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...
Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice
Pasteurization Chemical Preservatives
2016/5/31
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...