[1]汪贵斌,曹福亮,王峰,等.加热温度对银杏花粉制品特性的影响[J].林业工程学报,2005,19(04):65-67.
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加热温度对银杏花粉制品特性的影响()
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《林业工程学报》[ISSN:2096-1359/CN:32-1862/S]

卷:
19
期数:
2005年04期
页码:
65-67
栏目:
出版日期:
2005-07-28

文章信息/Info

作者:
汪贵斌曹福亮王峰张往祥
南京林业大学 ,南京林业大学 ,江苏省产品质量监督检验中心所 ,南京林业大学
关键词:
温度银杏花粉制品维生素E黄酮灭菌效果
摘要:
以花粉中的总黄酮含量、天然维生素E、灭菌效果和维生素E添加剂作为评价指标,研究了温度对银杏花粉制品中的活性物质的影响,结果表明在灭菌时间为20min的条件下,80℃的加热温度造成的各种营养物质的损耗最小。

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更新日期/Last Update: 2005-07-28