Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Farm Products Processing》 2018-01
Add to Favorite Get Latest Update

The Effect of Vacuum Freeze-drying Technology on Food Quality

WANG Jing;ZHANG Weiwei;SHI Yong;XU Juan;Haoxiangni Health Food Limited Co.,Ltd.;  
In this paper,the material quality and strcture features,colour,sugar,protein,VC,total phenol and flavonoids of food dried by the vacuum freeze-drying technology were analyzed and compared with other drying methods. Discussed the change principle of food nutritional quality and the development prospect of the vacuum freeze-drying technology.
【Fund】: 国家重点研发计划资助(2017YFD0400900)
【CateGory Index】: TS205
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved