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传统和非传统加工技术对草蜜中的化合物和多糖化合物的影响:关于稳定性的比较研究

S Rincon1, C Dufour1, H Murray2

  • 1INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.

Food chemistry
|January 25, 2026
PubMed
概括

储存对草花蜜的质量的影响比热处理 (TT),欧米加热 (OH),高压处理 (HPP) 和脉冲电场 (PEF) 等加工方法更大. 这些因素影响着颜色,化合物和细胞壁.

关键词:
细胞壁上的细胞壁.高压加工的高压加工方法果汁加工 果汁加工 果汁加工欧姆式加热方式消毒法是指消毒过程中的消毒.聚醇是一种多的化合物.脉冲电场是一种脉冲电场.红是一种红.

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