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Elementary Study on Fruit Characters and Juice Nutrient Components of Blackcurrant Cultivars ( Strains) in Harvest Time
Juice extracted from this fruit is of high nutritional value and of great importance to human health.
It speculates that, even if the nutritional values of whole fruit and fruit juice are similar, the difference lies with the fact that one food is a semi-solid and the other a liquid.
But the browning occurred in the apple juice process, can not only affect the color and flavor of fruit juice, but also greatly compromise its nutrition; Therefore, the use of anti-browning agents is required.
The contents of VC and reduced sugars in the apple juice treated with C1 were almost unchanged, indicating that C1 did not affect the quality of apple juice when inhibiting browning.
Compared with the effect of PPO inhibitor Vc on juice quality, steam blanching was not only able to inactivate PPO, but also good for the recovery of anthocyanins and polyphenolics, improving cloudy juice quality.
The advantages of the low temperature concentration technique over the conventional multi-stage vacuum evaporation include the maintenance of flavour and nutritional components of fruit juice, lower energy consumption and simple operation.
Use 0.20 micron membrane treatment can effectively intercept influence the stability of the pomegranates clear juice, suspended and macromolecular substances can retain juice of nutrients and aroma.
Changes of Nutritional Components in Mulberry Juice Before and After Fermentation
The transmittance of clarified juice under this condition was up to 98.9%, the nutrient and bioactive ingredients in sea buckthorn juice were almost not destroyed.
Fluids pass through the stomach to the intestine more rapidly than solids even if nutritional content is similar, says the paper.
Passions fruit juice was stored by different conditions. Its chief nutritive component was tested.
Correlations of Leaf, Soil and Juice Analyses Used for Citrus Nutrition Diagnosis
Fruit juice drinks have become more and more popular due to the rich nutrients in them and the convenience of consumption.
The chief nutritive component changes of passion fruit juice in storing
Killing bacteria are a key technology in the production of juice drink.
Due to use the instant sterilization technology, not only it keeps the fresh flavour and nutrition of the fruit and vegetable, but also the product has a long shelf life.
You can have some things added to your juice for increased nutrition.
There almost no loss in nutrition and pigment of blueberry beverage made by the squeezed juice.
Carotenoids are one of the important constituents which together with other factors constitute to citrus fruit quality, as carotenoid composition and its content in citrus fruit relates to fruit color and juice color, but also to health protection value of fruit.
The fruit juice and other products to be processed with the fruit of cherokee rose, which could be used as abundantly nutritive beverage and natural Vc concentrate, had good taste, beautiful colour and lustre, rich nutrition.
NFC Fruit Juice have less nutrient lossmaintain the original fresh fruit flavour due to short time heating in the fresh fruit juice process.
With large amount of nutrients reserved, the processed strawberry juice, almost having the same nutritive value as the fresh strawberry fruit, having a good market prospect for its bright color and nice sour-sweet taste.
The mixture dispensing temperature was fixed at 60 ℃ according to the changes of the viscosity of compound fruit-vegetable drinks as a function of temperature, which had little effect on the nutrition, the color and the flavor of products.
Vitamins in milk and juice will add nutrition to your diet.
Investigation of nutrition situation of infants within one year old in rural areas of Fuyang city ( 3) Giving water, fruit juice and rice were mainly for the baby's health and nutrition, and giving milk was because of mothers 'insufficient breast milk.
Mulberry juice is rich in carbohydrate, protein, amino acids, vitamins and minerals, can be fermented to mulberry wine after adding some sucrose.
When using the same dosage to KiWi fruit jam, the viscosity decreased 71%, the efficiency of juice expressing increased over 10%, but the loss of the nutriment was less.