지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.2
- 수록면
- 80 - 91 (12page)
- DOI
- 10.17495/easdl.2014.02.24.1.80
이용수
초록· 키워드
오류제보하기
The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.
목차
Abstracts
Introduction
Materials and Methods
Results and Discussion
Summary
References
참고문헌 (71)
참고문헌 신청
1. [학술지(정기간행물)] - Aguilar-Rosas SF / 2007 / Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds / J Food Eng 83 : 41 ~ 46
2. [학술지(정기간행물)] - Alper A / 2005 / Influence of processing and pasteurization on colour values and total phenolic compounds of pomegranate juice / J Food Process Pres 29 : 357 ~ 368
3. [기타자료] - AOAC / 1984 / Official Methods of Analysis / Association of Official Analytical Chemists : 32 ~
4. [학술지(정기간행물)] - Arena E / 2001 / Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage / Food Chem 74 : 423 ~ 427
5. [학술지(정기간행물)] - Avila IMLB / 1999 / Modelling kinetics of thermal degradation of colour in peach puree / J Food Eng 39 : 161 ~ 166
2. [학술지(정기간행물)] - Alper A / 2005 / Influence of processing and pasteurization on colour values and total phenolic compounds of pomegranate juice / J Food Process Pres 29 : 357 ~ 368
3. [기타자료] - AOAC / 1984 / Official Methods of Analysis / Association of Official Analytical Chemists : 32 ~
4. [학술지(정기간행물)] - Arena E / 2001 / Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage / Food Chem 74 : 423 ~ 427
5. [학술지(정기간행물)] - Avila IMLB / 1999 / Modelling kinetics of thermal degradation of colour in peach puree / J Food Eng 39 : 161 ~ 166
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UCI(KEPA) : I410-ECN-0101-2015-590-001269803