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Cashew apple juice supplementation enhanced fat utilization during high-intensity exercise in trained and untrained men
Vitamin C, Leucine Endurance
2015/7/27
Exercise training is known to increase fat utilization during exercise. Diets containing antioxidants and
branch chain amino acids (BCAAs) are also reported to have potential effects on fat utilizati...
Dual Effects of Whey Protein Isolates on the Inhibition of Enzymatic Browning and Clarification of Apple Juice
apple polyphenoloxidase(PPO) whey proteins browning
2014/11/28
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to
ascorbic acid and l-cysteine.
苹果汁酶解工艺参数对感官品质与香气构成的影响（Effect of Pectinase Processing Parameters on Sensory Quality and Aroma Components of Apple Juice）
苹果汁 酶解 感官品质 香气
2010/12/28
利用响应曲面分析方法，研究了苹果汁酶解工艺参数（果胶酶用量、酶解温度、酶解时间）对苹果汁感官品质及香气构成的影响。结果表明：酶解时间、酶用量对苹果汁感官品质的影响极为显著(P＜0.01)，因素主次效应为：酶解时间、酶用量、酶解温度。苹果汁酶解的最佳工艺参数为：果胶酶用量0.04g/L，酶解时间2.77h，酶解温度47.5℃。利用顶空固相微萃取方法对苹果汁香气成分进行分析，并通过多元回归分析构建...
为了降低苹果汁中展青霉素的含量，提高苹果汁的安全性，研究了超声波处理技术对苹果汁中展青霉素的降解效果及条件。在单因素试验的基础上，通过正交试验确定了超声波处理技术降解苹果汁中展青霉素的较佳工艺条件。结果表明：超声波降解苹果汁中展青霉素的最佳工艺参数为超声波功率420W、处理时间90min、超声波频率28kHz、处理温度30℃，在该条件下苹果汁中展青霉素降解率为69.43%，试验对苹果汁的关键质量参...
苹果汁中溴氰菊酯残留的大孔树脂吸附分离（Separation of Deltamethrin Residue in Apple Juice with Macroporous Adsorption Resin）
溴氰菊酯残留 苹果汁 大孔吸附树脂
2009/8/11
为去除苹果汁中残留的溴氰菊酯,利用大孔吸附树脂对苹果汁中溴氰菊酯的吸附性能及参数进行了研究。通过树脂吸附溴氰菊酯的静态吸附试验, 对大孔吸附树脂进行了筛选,同时，在动态吸附试验的基础上，对最佳吸附动态条件进行了优化，结果表明：LS—803型树脂对溴氰菊酯的吸附能力最强, 其静态吸附时间为100min；通过正交试验确定了LS—803型树脂较佳的动态吸附条件为: 温度20℃、苹果汁质量浓度110g/L...
The Combined Effect of Moderate Pressure and Chitosan on Escherichia coli and Staphylococcus aureus Cells Suspended in a Buffer and on Natural Microflora of Apple Juice and Minced Pork
inactivation of microorganisms moderate pressure subzero temperature
2009/8/10
The effect of chitosan and pressure of 193 MPa at –20 °C on Escherichia coli and Staphylococcus aureus cells suspended in a buffer at pH=5.8 as well as on the natural microflora of minced pork and app...
The effectiveness of pineapple stem protease (bromelain) in enzymatic browning inhibition was evaluated on apple juice and compared with that of L-cysteine and ascorbic acid at 25±1°C. The relative ef...
苹果汁中拟除虫菊酯类和氨基甲酸酯类农药辐照降解（Degradation of Pyrethroids and Carbamate Pesticides in Apple Juice by Irradiation）
苹果汁 农药残留 降解
2009/5/22
采用60Co-γ射线辐照对苹果汁中4种拟除虫菊酯类农药和3种氨基甲酸酯类农药进行了降解，研究了不同辐照剂量对苹果汁中农药的降解效果和苹果汁主要理化指标的影响。结果表明，60Co-γ射线辐照对两类农药的降解作用都很显著：辐照剂量为9kGy时菊酯类农药的降解率达到最大，其中，氯菊酯65.72%、氟氯氰菊酯94.14%、氟氰戊菊酯72.41%和溴氰菊酯67.84%；辐照剂量为7?kGy时氨基甲酸酯类农药...
Amylase for Apple Juice Processing:Effects of pH, Heat, and Ca2+ Ions
α-amylase apple juice starch hydrolysis
2009/3/20
The aim of this paper was to evaluate the effects of pH, heat, and Ca2+ ions on the α-amylase activities in a commercial amylolytic enzyme (Tyazyme L300), used for apple juice processing. Kinetics of ...
‘Sago’ - a natural product for cashew apple juice clarification
Cashew apple syrup PVP natural clarifier
2009/2/20
Clarification of cashew apple juice by removing phenols and tannins is an important step in cashew apple processing. The common clarifying agent recommended presently is poly vinyl pyrolidone (PVP),...
Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice
Quality Shelf Stability Apple Juice
2008/11/26
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...
Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice
Pasteurization Chemical Preservatives
2016/5/31
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...