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Updated: Sep 18, 2025

Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties Lactuca sativa L. and Crop Wild Relatives Lactuca spp.
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Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties Lactuca sativa L. and Crop Wild Relatives Lactuca spp.

Published on: June 30, 2020

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葡萄汁在UV-C光处理过程中的功能质量和微生物稳定性与温和热处理相比,以及冷藏期间参数的演变

Cielo Char1, Carla Vegas1, Nalda Romero1

  • 1Departamento de Ciencias de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Av. Dr. Carlos Lorca Tobar 964, Independencia, Santiago P.O. Box 1004, Chile.

Foods (Basel, Switzerland)
|June 26, 2025
PubMed
概括

紫外线-C (UV-C) 辐射有效地稳定了微生物学的白葡萄汁,保存了功能性化合物. 温和热处理 (MTT) 也确保了稳定性,但对颜色的影响比UV-C更大.

关键词:
抗氧化剂 抗氧化剂是一种抗氧化剂.食品安全 食品安全葡萄汁是一种葡萄汁.最少的加工是最少的加工.聚醇是一种多醇.保质期 货架使用寿命紫外线是一种紫外线.

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