Effect of storage temperature on color stability of green asparagus juice (French)
- New search for: Chen, X.-h.
- New search for: Chen, X.-h.
In:
FOOD AND FERMENTATION INDUSTRIES
;
39
, 12
;
187-191
;
2013
-
ISSN:
- Article (Journal) / Print
-
Title:Effect of storage temperature on color stability of green asparagus juice
-
Contributors:Chen, X.-h. ( author )
-
Published in:FOOD AND FERMENTATION INDUSTRIES ; 39, 12 ; 187-191
-
Publisher:
- New search for: UNKNOWN
-
Publication date:2013-01-01
-
Size:5 pages
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:French
- New search for: 664
- Further information on Dewey Decimal Classification
-
Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 39, Issue 12
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
-
Glycine and proline improvement the production of erythritol from glycerol by Yarrowia lipolyfica under high osmotic pressureYang, L.-b. et al. | 2013
- 7
-
Vasorelaxation and cholesterol reducing activities of marine collagen oligopeptidesLiu, W.-y. et al. | 2013
- 13
-
Effect of grinding and enzymatic treatment on the physical and chemical properties of brewer's spent grainZhang, L. et al. | 2013
- 19
-
Effect of high pressure (HP) treatments on product specificity of a -CGTaseWang, T.-t. et al. | 2013
- 24
-
COnstruction of recombinant strain with carbonyl reductase gene for production of ethyl S-4-chloro-3-hydroxybutanoateZhang, Z.-b. et al. | 2013
- 30
-
Study on xylanase enzyme modified the rice bran dietary fibre and its functional propertiesHuang, D.-y. et al. | 2013
- 35
-
Effect of transglutaminase treatment on the properties of peanut protein isolate filmsZhang, C.-h. et al. | 2013
- 39
-
Purification and characterization of Lipoxygenase from ShelduckChen, X. et al. | 2013
- 44
-
Cloning and expression of phospholipase C from Listeria monocytogenes and the application study in degumming process of oilYu, Z.-z. et al. | 2013
- 50
-
Correlations between characteristics of Luzhou-flavor Daqu and its manufuacture technologyZhao, J.-s. et al. | 2013
- 56
-
Salt transfer process and biochemical dynamic variation of surimi pehtze in salting processZhou, X.-x. et al. | 2013
- 62
-
Breaking of brewer yeast with repeated freezing and thawing combined with ultrasound treatmentYuan, H.-n. et al. | 2013
- 68
-
Studies on deodorization technology of strip fish and physicochemical properties before and after deodorizationXu, Y.-x. et al. | 2013
- 73
-
Comparative investigations on fast-freezing and slow-freezing of skipjack in cold brine onboardLiu, S.-l. et al. | 2013
- 79
-
Preparation and characterization of imidacloprid molecular imprinted polymersLi, L. et al. | 2013
- 85
-
Analysis on isolation and functional properties of flat-european hybrid hazelnut proteinLv, C.-m. et al. | 2013
- 90
-
Preparation and antifungal activity of natamycin-protein complexZhao, Y. et al. | 2013
- 95
-
Inhibition of potassium sorbate on Rhizopus stolonifer Vuill isolated from breadHu, C.-h. et al. | 2013
- 99
-
A preliminary study on enzymatic saccharification and ethanol fermentation from Laminaria japoncinaLi, F. et al. | 2013
- 104
-
Study on fermenting soy sauce using bean dregsZhang, M.-r. et al. | 2013
- 110
-
Discussion for preventing precipitate of calcium tartrate from integrated wineWang, C.-p. et al. | 2013
- 114
-
The study on fermentation of L-tactic acid with sweet potato by Rhizopus oryzea Fp-6Huang, X.-p. et al. | 2013
- 119
-
Optimization of the Luzhou-flavor liquor's initial fermentation factors with sorghum of Lunuo 8 in response surface methodTian, D.-m. et al. | 2013
- 123
-
Lipase-catalyzed synthesis and antioxidant activity of L-ascorbyl gallateFan, G.-p. et al. | 2013
- 128
-
Forward osmosis application in tomato juice processingXu, W. et al. | 2013
- 131
-
The decolorizing technology of apple dietary fiber by the combination of ultrasonic irradiation and ozoneLi, R.-c. et al. | 2013
- 135
-
Optimization of freezing-vacuum drying technology for fava beansZhang, F. et al. | 2013
- 140
-
Cultivation of oyster mushroom utilizing citrus peel residues and nutrition safty assessment of the oyster mushroom culturedZhang, Y.-r. et al. | 2013
- 145
-
Factors influencing the formation of calcium pectinate gels and the application of calcium pectinateHuang, X.-s. et al. | 2013
- 152
-
The extraction, biological activities of capsaicinoids and its application in food preservationCao, Z.-z. et al. | 2013
- 157
-
Research of the key aroma compounds in rose-based productsZhao, C.-y. et al. | 2013
- 162
-
Determination of vitamin B~1~2 in functional drink by online SPE high-performance liquid chromatographyChen, S.-f. et al. | 2013
- 166
-
Composition analysis and antibacterial activity of essential oil from Coreopsis oleoresinDilnur, a. et al. | 2013
- 171
-
Process and storage quality of quick freezing blueberries in LN~2-spraying fluidized freezerZhang, Q.-g. et al. | 2013
- 177
-
Color-protecting technology of pickled red pepperWu, J.-s. et al. | 2013
- 182
-
Effect of SO~2 fumigation coupled with solid slow-release preservatives on quality of Red Globe grapes during storageZhao, F. et al. | 2013
- 187
-
Effect of storage temperature on color stability of green asparagus juiceChen, X.-h. et al. | 2013
- 192
-
Effects of preharvest calcium sprays on quality and storage properties of Red Fuji apple (Malus pumila Mill)Ou, Z.-f. et al. | 2013
- 197
-
Study on enzymatic production of feruolyi oligosaccharides from defatted rice bran and its antioxidant activitySheng, Q.-q. et al. | 2013
- 204
-
Optimization of extraction of protein from base of Flammulina velutipes stipe by ultrasonicZhang, E. et al. | 2013
- 209
-
Optimization of soluble dietary fiber extraction from pitaya peel by response surface methodologySong, Y. et al. | 2013
- 213
-
Optimization of ultrasonic-assisted extraction and antioxidant activity of total flavonoids from garlicLi, L.-h. et al. | 2013