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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.8
- 수록면
- 436 - 441 (6page)
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초록· 키워드
오류제보하기
The change in physicochemical and sensory properties and bioactive compounds of Campbell grape juice has been investigated for 30 days at -5℃. The pH and sugar/acid ratio of the cold stabilized juice increased, while titratable acidity and soluble solids decreased as cold stabilization period is prolonged. Juice samples became lighter, yellowish to brownish and lesser red in color as can be observed with the increasing L* and b* values, and decreasing a* value, respectively. The juice cold stabilized for a shorter period of time showed higher levels of bioactive compounds and radical scavenging activity, and was more preferred by the panelists than the juice cold stabilized for a longer period of time. These results suggest that cold stabilization period affected the quality characteristics of grape juice.
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등록된 정보가 없습니다.
참고문헌 (22)
참고문헌 신청
1. [학술지(정기간행물)] - Storey ML / 2006 / Beverage consumption in the US population / J American Diet Assoc 106 : 1992 ~ 2000
2. [학술지(정기간행물)] - Marsh GL / 1935 / Precipitation rate of cream of tartar from wine: effect of temperature / Ind Eng Chem 27 : 1252 ~ 1257
3. [학술지(정기간행물)] - Sims CA / 1987 / Effects of fruit maturity and processing method on the quality of juices from French–American hybrid wine grape cultivars / Am J Enol Vitic 38 : 89 ~ 94
4. [학술지(정기간행물)] - Aso K / 1956 / Studies on the utilization of grape: part V color change of Concord grape of various treatments and storage / J Ferment Technol 34 : 127 ~ 1336
5. [학술지(정기간행물)] - Kim JS / 2003 / Color and flavor changes of grape juices stored in a cool and dark place for long-term preservation / J Food Sci Biotech 12 : 439 ~ 4447
2. [학술지(정기간행물)] - Marsh GL / 1935 / Precipitation rate of cream of tartar from wine: effect of temperature / Ind Eng Chem 27 : 1252 ~ 1257
3. [학술지(정기간행물)] - Sims CA / 1987 / Effects of fruit maturity and processing method on the quality of juices from French–American hybrid wine grape cultivars / Am J Enol Vitic 38 : 89 ~ 94
4. [학술지(정기간행물)] - Aso K / 1956 / Studies on the utilization of grape: part V color change of Concord grape of various treatments and storage / J Ferment Technol 34 : 127 ~ 1336
5. [학술지(정기간행물)] - Kim JS / 2003 / Color and flavor changes of grape juices stored in a cool and dark place for long-term preservation / J Food Sci Biotech 12 : 439 ~ 4447
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