Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI:10.17306/j.afs.1133
Minh Tri Nhan, Diep Kim Quyen
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Abstract

1Institute of Food and BioTechnology, Can Tho University, Can Tho City, Vietnam 2Faculty of Agriculture and Natural Source, An Giang University, Long Xuyen City, An Giang Province, Vietnam
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加热过程对花青素和维生素C动力学降解对草莓软糖硬度和感官价值的影响
1芹苴大学食品与生物技术研究所,芹苴市2安江大学农业与自然资源学院,安江省龙宣市
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2.70
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0.00%
发文量
70
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Traditional fermented foods in Anatolia Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy [pdf] Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage [pdf] Traditional fermented foods in Anatolia [pdf] Physical characteristics and the effect of soaking on mineral concentration in rice varieties associated with human health risks
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