Effect of High Pressure Processing Treatment on Nutritional Quality, Antioxidant Properties and Volatile Flavor of Freshly Squeezed Water Bamboo Juice

Effect of High Pressure Processing Treatment on Nutritional Quality, Antioxidant Properties and Volatile Flavor of Freshly Squeezed Water Bamboo Juice

In order to study the effect of high pressure processing on water bamboo (Zizania caduciflora L.) juice, this study compared the effects of high pressure processing (HPP, 400~500 MPa/5~10 min) and conventional heat treatment (TP, 80 ℃/10 min) on the physicochemical quality, nutritional components, a...

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Bibliographic Details
Main Authors: Xudong LIN, Ruiyang SUN, Yan CUI, Haitao SHANG, Wenyi DENG, Jiangang LING, Xiaoting XUAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-09-01
Series:Shipin gongye ke-ji
Subjects:
water bamboo juice
high pressure processing
nutritional quality
antioxidant properties
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110314

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110314

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