|Table of Contents|

Effect of Heating Treatment on Ready-to-eat Pomegranate Arils Processed After Long-term Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年01
Page:
106-110
Research Field:
Publishing date:

Info

Title:
Effect of Heating Treatment on Ready-to-eat Pomegranate Arils Processed After Long-term Storage
Author(s):
WANG QiongCHU LijunWANG MinKOU Liping
(Food Science College,Northwest Agriculture and Forestry University,Yangling,Shaanxi 712100)
Keywords:
heating treatmentready-to-eat pomegranate seedsstorage
PACS:
-
DOI:
10.11937/bfyy.201601028
Abstract:
Taking pomegranate as test materials,the effect of heating treatment on ready-to-eat pomegranate seeds was investigated.The results showed that heating treatment (50℃ 4 min) improved the vlaues of pH and SSC,maintained a significantly lower relative weight loss rate,improved the antioxidant activity and reduced the mould.Thus,heating treatment (50℃ 4 min) maintained good quality of pomegranate seeds.

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Last Update: 2016-03-02