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《Journal of Food Science and Technology》 2017-06
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Advances in Research on Quality and Flavor of Watermelon Juice

LIU Ye;SONG Huanlu;ZHANG Yu;ZOU Tingting;WANG Lijin;YANG Xiao;School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University;  
China is the country with the largest planting area and yield of watermelon in the world. In2014,planting area and yield of watermelon was 1. 852 × 106 hm2 and 7. 484 3 × 107 t,accounting for53. 3% and 67. 4% of the data around the world. The harvest period of watermelon is short,mainly between June to August. In order to avoid wasting,the watermelon deep processing products are developed,and watermelon juice is one of the most suitable one.Because of the presence of sensitive components,nutrients and flavor of watermelon juice were impacted greatly during processing. In this paper,aroma formation pathway of watermelon juice,key aroma compounds,and the effects of different processing methods( thermal and non-thermal processing) on the nutrition,sensory quality and flavor of watermelon juice were reviewed. The research direction was proposed about how to maintain the quality and flavor of watermelon juice during processing in the future.
【Fund】: 国家重点研发计划项目(2016YFD0401104);; 国家自然科学基金资助项目(31201400)
【CateGory Index】: TS255.44
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