Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)

Silva BM; Andrade PB; Goncalves AC; Seabra RM; Oliveira MB; Ferreira

首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)

【24h】

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)

机译：果酱加工对木瓜果实中酚类，有机酸和游离氨基酸含量的影响

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Phenolic compounds, organic acids and free amino acids of quince were evaluated, before and after jam processing, to test the effect of thermal processing in these compounds. In addition, the composition of jams prepared with peeled and unpeeled quinces was compared. Phenolics, organic acids and free amino acids were analysed by HPLC/DAD, HPLC/UV and GC/FID, respectively.

机译：在果酱加工之前和之后，对木瓜中的酚类化合物，有机酸和游离氨基酸进行了评估，以测试热处理对这些化合物的影响。另外，比较了用去皮和未去皮的prepared制备的果酱的组成。分别通过HPLC / DAD，HPLC / UV和GC / FID分析酚类，有机酸和游离氨基酸。

著录项

来源
《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 |2004年第4期|共5页
作者
Silva BM; Andrade PB; Goncalves AC; Seabra RM; Oliveira MB; Ferreira;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
Cydonia oblonga miller; Quince fruit; Jam; Phenolic compounds; Organic; Authenticity; Profile;

机译：圆柏;木瓜;果酱;酚类化合物;有机;真实性;概况;

相似文献

外文文献
中文文献
专利

1. Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller) [J] . Silva BM, Andrade PB, Goncalves AC, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2004,第4期

机译：果酱加工对木瓜果实中酚类，有机酸和游离氨基酸含量的影响
2. Free amino acid composition of quince (Cydonia oblonga miller) fruit (Pulp and peel) and jam [J] . Silva BM, Casal S, Andrade PB, Journal of Agricultural and Food Chemistry . 2004,第5期

机译：木瓜（Cydonia oblonga miller）水果（果肉和果皮）和果酱的游离氨基酸组成
3. Study of the organic acids composition of quince (Cydonia oblonga Miller) fruit and jam [J] . Silva BM, Andrade PB, Mendes GC, Journal of Agricultural and Food Chemistry . 2002,第8期

机译：柑橘（Cydonia oblonga Miller）水果和果酱中有机酸成分的研究
4. Effect of 1-MCP and salicylic acid on sugars, organic acids and amino acids in peach fruit during postharvest ripening [C] . Yousheng Wang, Xiaoyan Chen, Liping Li, International Conference on Chemical Engineering and Advanced Materials . 2012

机译：1-MCP和水杨酸对桃果糖，有机酸和氨基酸在采后成熟过程中的影响
5. THE DEVELOPMENT OF A CRYSTALLINE AMINO ACID REFERENCE DIET FOR CHICKS WITH SPECIAL REFERENCE TO ITS USE IN STUDYING THE EFFECT OF SUBOPTIMAL AND SUPEROPTIMAL DIETARY CONCENTRATIONS OF AMINO ACIDS ON THE FREE AMINO ACID CONTENT OF BLOOD PLASMA [D] . DEAN, WILLIAM FOSTER, JR. -1

机译：小鸡的结晶氨基酸参考饮食的开发及其特殊参考，可用于研究亚最佳和最高饮食浓度的氨基酸对血浆中游离氨基酸含量的影响
6. Inactivation Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment [O] . Aamir Iqbal, Ayesha Murtaza, Zafarullah Muhammad, 2018

机译：高温高压二氧化碳处理的柑橘汁中多酚氧化酶的失活聚集和构象变化
7. Development and Evaluation of a GC/FID Method for the Analysis of Free Amino Acids in Quince Fruit and Jam [O] . Branca M. SILVA, Susana CASAL, Paula B. ANDRADE, 2003

机译：柑橘类水果和堵塞自由氨基酸的GC / FIT方法的开发与评价

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)

摘要

著录项

相似文献

相关主题

期刊订阅