Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice

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Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice

机译：热处理与纸浆过滤对冬瓜汁物理，化学和感官特性的影响

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BACKGROUNDWinter melon (Benincasa hispida) is a widely consumed crop in Asia, and believed to impart special benefits to human health. The nutritional composition and sensory properties of four juice types, resulting from a combination of pulp levels (low/high pulp, LP/HP) and thermal processing (with/without boiling, B/NB), LPNB, HPNB, LPB and HPB, were compared.

机译：Backgroundwinter Melon（Benincasa Hispida）是亚洲广泛消耗的作物，并据信赋予人类健康的特殊益处。营养成分和四种果汁类型的感觉特性，由纸浆水平（低/高纸浆，LP / HP）和热处理组合产生（带/不沸腾，B / NB），LPNB，HPNB，LPB和HPB，比较了。

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《Journal of the Science of Food and Agriculture》 |2017年第2期|共8页
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正文语种 eng
中图分类农业科学;
关键词
Benincasa hispida; volatile; antioxidant; flavor; insoluble solids;

机译：Benincasa Hispida;挥发性;抗氧化剂;味道;不溶性固体;

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1. Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice [J] . Journal of the Science of Food and Agriculture . 2017,第2期

机译：热处理与纸浆过滤对冬瓜汁物理，化学和感官特性的影响
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Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice

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