摘要:
探讨超高压协同中温加工对番茄汁中番茄红素和总VC 含量的影响。番茄汁在温度为33.5℃,压力为469.2MPa,时间为14.0min 的条件下处理,番茄红素含量显著增加,但番茄红素顺反异构体变化不明显;VC 含量变化不显著。
中图分类号:
邱伟芬,汪海峰,陶婷婷. 超高压协同中温处理对番茄汁中番茄红素和总VC 含量的影响[J]. 食品科学, 2010, 31(23 ): 93-95.
QIU Wei-fen,WANG Hai-feng,TAO Ting-ting. Effect of Combinatorial Treatment between Ultra-high Hydrostatic Pressure and Moderate Temperature on Lycopene and Vitamin C in Tomato Juice[J]. FOOD SCIENCE, 2010, 31(23 ): 93-95.