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標題: 乳酸發酵綜合果蔬汁貯藏安定性之研究
Studies on the Storage Stability of Lactic Acid Fermented Fruit and Vegetable Mixed Juice
作者: 區少梅
關鍵字: 食品科技;應用研究

In last-year project, pineapple and mango were used to replace the addition of sugar for fermenting a mixed vegetable juice containing carrot, bitter melon, celery and cabbage. The results of physicochemical and sensory analyses, anti-oxidative ability evaluation and consumer preference test show these lactic acid fermented fruit and vegetable mixed juices were liked by the consumer and the anti-oxidative ability were also enhanced. However, how to keep these pleasant quality and anti-oxidative ability for a reasonable storage time is important to know. This year's project therefore continues the last-year one to examine the effects of packaging materials (BOPP, PET and glass) and storage condition (time and temperature) on these physiochemical quality, sensory quality and anti-oxidative ability of these lactic acid fermented fruit and vegetable mixed juices in order to establish their optimal packaging and storage condition and by this new product development, the problem for many kinds of over-produced fruits and vegetables can be solved and the farmers' benefit can also be increased.
其他識別: 91農科-4.1.4-糧-Z1(12)
Appears in Collections:食品暨應用生物科技學系

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