[1]陈惠,唐明霞,宋居易,等.烫漂对蚕豆感官品质及过氧化物酶活性的影响[J].江苏农业学报,2015,(03):708-710.[doi:10.3969/j.issn.1000-4440.2015.03.038]
 CHEN hui,TANG Ming-xia,SONG Ju-yi,et al.Effect of blanching on sensory properties and activity of peroxidase in broad beans[J].,2015,(03):708-710.[doi:10.3969/j.issn.1000-4440.2015.03.038]
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烫漂对蚕豆感官品质及过氧化物酶活性的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2015年03期
页码:
708-710
栏目:
研究简报
出版日期:
2015-06-30

文章信息/Info

Title:
Effect of blanching on sensory properties and activity of peroxidase in broad beans
作者:
陈惠1唐明霞1宋居易1袁春新12王学军1吴浩23邱卫池24
(1.江苏沿江地区农业科学研究所,江苏如皋226541;2.南通市农副产品加工技术协会,江苏南通226001;3.江苏嘉安食品有限公司,江苏南通226001;4.江苏中宝食品有限公司,江苏海门226200)
Author(s):
CHEN hui1TANG Ming-xia1SONG Ju-yi1YUAN Chun-xin12WANG Xue-jun1WU Hao23QIU Wei-chi24
(1.Institute of Agricultural Sciences of Jiangsu Changjiang River Bank District,Rugao 226541,China;2.Nantong Association of Processing Technology of Agricultural and Subsidiary Products,Nantong 226001,China;3.Jiangsu Jiaan Food Co.〖KG-*2〗, Ltd.〖KG-*2〗, Nantong 226001,China;4.Jiangsu Zhongbao Food Co.〖KG-*2〗, Ltd〖KG-*2〗, Haimen 226200, China)
关键词:
蚕豆烫漂感官品质农产品加工
Keywords:
broad beanblanchingsensory propertyagricultural product processing
分类号:
TS255.3
DOI:
10.3969/j.issn.1000-4440.2015.03.038
文献标志码:
A

参考文献/References:


[1]SONIA Z V,DANIELA F O,CLAUDIO M M,et a1.Quality of (Brassica oleracea L.gemmifera DC) as affected by blanching method[J].Journal of Food Engineering,2007,80:218-225.
[2]林志民,檀金钟,郭心耕.速冻蘑菇热烫处理的研究[J].福州大学学报,1998,26(5):110-113.
[3]任珂,屠康,潘磊庆,等.青花菜贮藏期间颜色变化动力学模型的建立[J].农业工程学报,2005,21(8) : 146-150.
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[5]刘春泉,卓成龙,宋江峰,等.毛豆仁低温冻藏期叶绿素和色泽降解动力学[J].江苏农业学报,2011,27(4):858-862.
[6]刘春菊,朱丹宇,李大婧,等. 醋浸渍对蚕豆抗氧化能力和植酸含量的影响[J]. 江苏农业学报,2014,30(5):1147-1152.
[7]汪志国,王静.双波长分光光度法同时测定叶绿素a、b[J].中国环境监测,1999,15(5):21-22.
[8]陈建勋,王晓峰.植物生理学实验指导[M].广州:华南理工大学出社,2002:120-12l.
[9]姚晓敏,孙向军,王建强. 绿色蔬菜的脱色机理及护色方法 [J]. 食品工业科技, 2000,21(5):19-20.
[10]焦凌梅,袁唯.绿色蔬菜加工中护绿技术的研究进展[J].保鲜与加工,2004,4(1):11-14.
[11]陈竹君.番茄成熟果实中胡萝卜素与茄红素的相关性[J].浙江农业大学学报,1987,13(1):100-104.
[12]刘进生.番茄果实内番茄红素的遗传[J].遗传,1986,8(2):9-12.
[13]BOTTCHER H.Enzyme activity and quality of frozen vegetables:I remaining residual activity ofperoxidase.[J].Nahrung,1975,19(173):130-155.〖ZK)〗〖FL)〗

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备注/Memo

备注/Memo:
收稿日期:2014-09-16 基金项目:江苏省农业科技自主创新基金项目[CX(13)3084];江苏省“333工程”培养基金项目[BRA2013087];国家重点星火计划项目[S2014C100575];南通市重大科技创新专项计划项目[XA2013012];南通市科技服务业计划项目[DB2013004];现代农业产业技术体系专项基金项目(CARS-09) 作者简介:陈惠(1975-),男,江苏海门人,本科,副研究员,主要从事食品加工研究。(E-mail)Chenwei55cn@sohu.com 通讯作者:唐明霞,(Tel)15306293696;(E-mail)782641026@qq.com
更新日期/Last Update: 2015-06-30