PAPAYA PUREE AND CONCENTRATE - CHANGES IN ASCORBIC-ACID, CAROTENOIDS AND SENSORY QUALITY DURING PROCESSING

被引：17

作者：

CHAN, HT

KUO, MTH

CAVALETTO, CG

NAKAYAMA, TOM

BREKKE, JE

机构：

[1] USDA,ARS,FRUIT LAB,HONOLULU,HI 96822

[2] UNIV HAWAII,DEPT FOOD SCI & TECHNOL,HONOLULU,HI 96822

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00534.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：701 / 703

页数：3

共 14 条

[1]

AKAMINE EK, 1953, P AM SOC HORTIC SCI, V61, P270

[2]

Brekke J. E., 1972, Food Product Development, V6, P36

[3] ORANGE CAROTENOIDS - POLYOXYGEN CAROTENOIDS OF VALENCIA ORANGE JUICE [J].

CURL, AL ;

BAILEY, GF .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1954, 2 (13) :685-690

[4]

GOODWIN TW, 1965, CHEMISTRY BIOCHEMIST, P107

[5] CAROTENOID PIGMENTS OF PINEAPPLE FRUIT .2. INFLUENCE OF FRUIT RIPENESS, HANDLING AND PROCESSING ON PIGMENT ISOMERIZATION [J].

GORTNER, WA ;

SINGLETON, VL .

JOURNAL OF FOOD SCIENCE, 1961, 26 (01) :53-&

[6]

HENDEL CE, 1950, FOOD TECHNOL-CHICAGO, V4, P344

[7]

LEES R, 1968, LABORATORY HDB METHO, P91

[8]

Loeffler H. J., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P846, DOI 10.1021/i560111a003

[9]

MAIER VP, 1960, FOOD TECHNOL-CHICAGO, V14, P139

[10] COLOR STUDIES ON PROCESSED DRIED FRUITS [J].

NURY, FS ;

BREKKE, JE .

JOURNAL OF FOOD SCIENCE, 1963, 28 (01) :95-&

← 1 2 →