レイシ果汁の色調変化を減らす一方法
書誌事項
- タイトル別名
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- A Method for Reducing Pink Discoloration in Lychee (<I>Litchi chinensis</I> Sonn.) Juice
- Method for Reducing Pink Discoloration in Lychee Litchi chinensis Sonn Juice
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説明
Removal of insoluble solids as a means for reducing pink discoloration in lychee juice was investigated. The occurrence of pink discoloration in lychee juice and its concentrate is perceived as poor quality. Experimental results indicated that the precursor of the pink compound was bound to the insoluble solids in the juice. The pink color with a maximum absorption of 533 nm developed during the heating of the precursor. The color compound was a leucocyanidin with cyanidin as the only aglycone component. The discoloration rate was higher at lower pH value. The degree of discoloration of the lychee juice concentrate could be effectively reduced with the removal of the insoluble solids by filtration or centrifugation before concentration.
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 26 (6), 323-331, 2000
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390282680095132672
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- NII論文ID
- 10013005645
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- NII書誌ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL書誌ID
- 5611916
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- 資料種別
- journal article
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- データソース種別
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- JaLC
- IRDB
- NDLサーチ
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可