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( Shirley G. Cabrera ),장지현 ( Ji Hyun Jang ),정헌식 ( Hun Sik ),문광덕 ( Kwang Deog Moon ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.4
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.
문광덕,Shirley G. Cabrera,장지현 한국식품저장유통학회 2009 한국식품저장유통학회지 Vol.16 No.4
We evaluated the physicochemical properties and sensory characteristics of, bioactive compounds in grape juice prepared from different grape varieties grown in Korea, such as Campbell Early, Steuben, and Muscat Bailey A (MBA), with respect to heating time (30, 45, or 60 min) and temperature (60℃, 70℃, 80℃, or 90℃). We found that long heating time and high temperature, especially treatment at 90℃ for 60 min, significantly affected the physicochemical properties and bioactive compound levels of grape juice. Among the grape juice varieties, Campbell Early juice had the highest level of bioactive compounds. Sensory evaluation scores showed that heating of musts at 80℃ for 30 min was associated with the most preferred sensory attributes for Campbell Early grape juice, whereas the most preferred juices from Steuben and MBA grapes were from musts heated at 70℃ for 60 min and at 70℃ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.