碳酸甘蔗汁的营养、理化和化学特征

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY CyTA - Journal of Food Pub Date : 2024-08-19 DOI:10.1080/19476337.2024.2390006

Usama Irshad, Muhammad Umair Arshad, Ali Imran, Musarrat Rasheed, Pooja Bansal, Maha Medha Deorari, Muhammad Afzaal, Fakhar Islam, Mohd Asif Shah

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引用次数: 0

摘要

这项研究旨在通过碳酸化，采用不同浓度的果汁与糖浆混合，延长甘蔗汁的保质期。处理方法包括 T0（100%果汁）、T1（80%果汁）、T2（80%果汁）和 T3（80%果汁）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Nutritional, physicochemical, and chemical characterization of carbonated sugarcane juice

The research aimed to enhance the shelf life of sugarcane juice through carbonation, employing different concentrations of juice mixed with syrup. Treatments included T0 (100% juice), T1 (80% juice...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.