Alternate Title: Effect of Browning Inhibitor on Non-Enzymatic Browning of Snow Pear-Flavor Choerospondias axillaris Compound Puree During Storage. (English)

المؤلفون: 肖川泉, 邓汶欣, 张楠, 罗小丹, 王洋, 叶阳

المصدر: China Condiment; Nov2024, Vol. 49 Issue 11, p35-47, 8p

Alternate Title: Study on Optimization of Formula and Color Protection Process of Choerospondias axillaris Compound Puree. (English)

المؤلفون: 肖川泉, 张楠, 罗小丹, 秦中维, 王洋, 叶阳

المصدر: China Condiment; Jan2024, Vol. 49 Issue 1, p25-32, 8p

مصطلحات موضوعية: HEAT treatment, VITAMIN C, STERILIZATION (Disinfection), CITRIC acid, FOOD preservation

Alternate Title: Process Optimization for Preserving the Color and Crispness of Mustard in Prefabricated Food. (English)

المؤلفون: 叶阳, 肖川泉, 袁茜, 周雨浓, 罗素琴, 杨强, 王洋

المصدر: Modern Food Science & Technology; 2023, Vol. 39 Issue 2, p72-80, 9p

مصطلحات موضوعية: POLYPHENOL oxidase, PHYTIC acid, CALCIUM chloride, SHEARING force, ABSOLUTE value, VITAMIN C, EDIBLE greens