食品与发酵工业2011，Vol.37Issue(7)：148-151,4.
橙汁非酶褐变机制及控制措施
Non-enzymatic Browning Mechanism of Orange Juice and Its Control
摘要
Abstract
This paper described the mechanism of non-enzymatic browning of orange juice, including Maillard reaction, caramel reaction, ascorbic acid oxidative decomposition and polyphenols oxidative condensation. Through the analysis of the storage and sterilization methods, storage conditions, application of browning inhibitor and adsorption resin, the research mainly focused on non-enzymatic browning control measures during the processing and storage of orange juice.关键词
橙汁/非酶褐变/机制/控制Key words
orange juice/non-enzymatic browning/mechanism/controlling分类
轻工纺织引用本文复制引用
苏霞,吴厚玖..橙汁非酶褐变机制及控制措施[J].食品与发酵工业,2011,37(7):148-151,4.基金项目
国家十一五支撑项“ （）
行业科技项目 （）
