首页> 外文OA文献 >Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits

【2h】

Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits

机译：热处理对酚类化合物稳定性的影响及蔗糖溶液微生物质量术后高骨脱水水果

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
相似文献
相关主题

著录项

作者
Anna Kucner; Agnieszka Papiewska; Robert Klewicki; Michał Sójka; Elżbieta Klewicka;
展开▼
作者单位

展开▼
年度 2014
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits [J] . Anna Kucner, Agnieszka Papiewska, Robert Klewicki, Acta Scientarum Polonorum Technologia Alimentaria . 2014,第1期

机译：热处理对高丛蓝莓果实渗透脱水后酚类化合物稳定性和蔗糖溶液微生物质量的影响
2. The influence of selected osmotic dehydration and pretreatment parameters on dry matter and polyphenol content in highbush blueberry (Vaccinium corymbosum L.) fruits. [J] . Kucner A., Klewicki R., Sojka M. Food and bioprocess technology . 2013,第8期

机译：选择的渗透脱水和预处理参数对高丛蓝莓（Vaccinium corymbosum L.）果实干物质和多酚含量的影响。
3. Osmotic dehydration of blueberries pretreated with pulsed electric fields: Effects on dehydration kinetics, and microbiological and nutritional qualities [J] . Yu Yuanshan, Jin Tony Z., Fan Xuetong, Drying technology: An International Journal . 2017,第13a16期

机译：用脉冲电场预处理的蓝莓渗透脱水：对脱水动力学的影响，以及微生物和营养品质
4. Mass Transfer Analysis during Osmotic Dehydration of Pumpkin Fruits using Binary and Ternary Aqueous Solutions of Sucrose and Sodium Chloride [C] . Luis Mayor, Ramon Moreira, Francisco Chenlo, International Conference on Diffusion in Solids and Liquids . 2006

机译：使用二元和三元水溶液蔗糖和氯化钠水溶液的泵浦水果渗透脱水的传征分析
5. Influence of osmotic concentration and dehydration on anthocyanins, phenolics, color, structure and antioxidant effect of rabbiteye blueberries. [D] . Stojanovic, Jelena. 2003

机译：渗透浓度和脱水对兔眼蓝莓花色苷，酚类，颜色，结构和抗氧化作用的影响。
6. Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology [O] . Baljeet Singh Yadav, Ritika B. Yadav, Monika Jatain 2012

机译：响应面法优化蔗糖溶液中桃片的渗透脱水条件
7. The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry ( L.) Fruits [O] . 2013

机译：选择渗透脱水和预处理参数对高丛蓝莓果实干物质和多酚含量的影响

Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits

著录项

相似文献

相关主题

期刊订阅