Effects of colloid mill processing on viscosity properties of fresh jujube pulp

Abstract

Keywords:
• fresh jujube pulp,
• colloid mill processing,
• viscosity

References

1. [1]

   陈宗礼,高小娜,张向前,等.狗头枣多糖提取工艺研究[J].天津农业科学, 2012,18(4):15.
   

2. [2]

   赵志永,蒲彬,贺玉凤,等.响应面法优化新疆红枣总黄酮乙醇提取工艺[J].中国酿造,2012,31(1):88.
   

3. [3]

   赵光远,常杨.复合酶法生产红枣澄清汁工艺研究[J].郑州轻工业学院学报:自然科学版,2013,28(3):5.
   

4. [4]

   孟君,任向莉,蒋玲.用ICP-AES法测定不同地域枣中铁含量[J].郑州轻工业学院学报:自然科学版, 2010,25(4):32.
   

5. [5]

   莫培芝.西蕃莲果浆的保鲜抗沉研究[J].食品工业科技, 2002, 23(1):48.
   

6. [6]

   纵伟,张青锋,赵光远,等.湿法超微粉碎对红枣浆理化性质的影响[J].江苏农业科学, 2006(6):374.
   

7. [7]

   Giner J,Ibarz A,Garza S,et al.Rheology of clarified cherry juices[J]. Journal of Food Engineering, 1996, 30(1):147.

8. [8]

   Kaya A, Belibal K B. Rheology of solid gaziantep pekmez[J]. Journal of Food Engineering, 2002, 54(3):221.

Proportional views