响应面法优化交联木薯淀粉包衣配方及其对沙唐柑的保鲜效果

IF 2.3 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-11-08 DOI:10.31883/pjfns/173526

Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo

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引用次数: 0

摘要

1. Aggarwal, P.， Kumar, V.， Yaqoob, M.， Kaur, S.， Babbar, N.(2020)。不同浓度的水胶体对kinnow果汁和饮料粘度和云稳定性的影响。食品加工与保鲜，44(10)，第1期。不。e14802。https://doi.org/10.1111/jfpp.1..。交叉参考谷歌学术

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Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin

1. Aggarwal, P., Kumar, V., Yaqoob, M., Kaur, S., Babbar, N. (2020). Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages. Journal of Food Processing and Preservation, 44(10), art. no. e14802. https://doi.org/10.1111/jfpp.1.... CrossRef Google Scholar

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来源期刊

Polish Journal of Food and Nutrition Sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.30

自引率

12.50%

发文量

审稿时长

20 weeks

期刊介绍： The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea