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[会议论文] 作者：Zhao Liang,Liao Xiaojun,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
The effect of high hydrostatic pressure on the natural microorganisms in cucumber juice was studied.Inactivation of bacteria and the mold & yeast at 300 MPa...
EFFECT OF ULTRA-HIGH PRESSURE AND ULTRA-HIGH TEMPERATURE TREATMENT ON PHYSICOCHEMICAL CHARACTERISTIC
[会议论文] 作者：Jiang Bing,Liao Xiaojun,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
Based on color, aroma, taste, rheological characteristics and microbiology indicators, the paper confirmed the processing and sterilization technology of the acidulated carrot juice (pH...
[会议论文] 作者：Yang Yingjie,Zhang Yan,Liao Xiaojun,
来源：2009北京非热加工技术国际研讨会 年份：2009
...
[会议论文] 作者：Liao Hongmei,Liao Xiaojun,Hu Xiaosong,
来源：2009北京非热加工技术国际研讨会 年份：2009
...
[会议论文] 作者：Liao Hongmei,Liao Xiaojun,Hu Xiaosong,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
...
EFFECT OF HIGH-PRESSURE TREATMENT ON THE ACTIVITY OF PECTIN METHYL ESTERASE AND APPLICATION TO APPLE
[会议论文] 作者：Gong Wuxia,Liao Xiaojun,Zhang Yan,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
The effect of high-pressure (HP) treatment at 100-300 MPa on pectin methyl esterase (PME) activity was studied.A PME purified from orange peel was pressure stable, at 25℃ no loss of activity was notic...
[会议论文] 作者：Cao Xiamin,Liao Xiaojun,Hu Xiaosong,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
Changes of qualities of cloudy and clear strawberry juice by high hydrostatic pressure (HHP) during 6-month storage time at 4℃ and 25℃ were investigated.The cloudy and clear strawberry juices were tre...
[会议论文] 作者：Zhang Jing,Liao Xiaojun,Hu Xiaosong,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
The effects of three kinds of ultrafiltration membrane on the quality of lychee juice were investigated.The membrane materials applied to ultrafiltration were Ceramic membrane(Ⅰ), polyether sulfone me...
[会议论文] 作者：Wang Jing,Zhao Guanghua,Liao Xiaojun,Hu Xiaosong,
来源：2009北京非热加工技术国际研讨会 年份：2009
...
[会议论文] 作者：Cao Xiamin,Zhang Liyun,Liao Xiaojun,Hu Xiaosong,
来源：2009北京非热加工技术国际研讨会 年份：2009
...
THE DEGRADATION OF CYANIDIN-3-GLUCOSlDE EXPOSED TO PULSED ELECTRIC FIELD EQUIPPED WITH THREE DIFFERE
[会议论文] 作者：Sun Jianxia,Bin Baiwei,Liao Xiaojun,Hu Xiaosong,
来源：2009北京非热加工技术国际研讨会 年份：2009
Cyanidin-3-glucoside (Cy-3-glu) was a major anthocyanin present in red raspberry,blackberry and blood orange etc.,which was not stable similar to all anthocyanins and could be decolorized or degraded...
[会议论文] 作者：Zhong Kui,Huang Wen,Liao Xiaojun,Hu Xiaosong,
来源：2009北京非热加工技术国际研讨会 年份：2009
Dense pressure carbon dioxide (DPCD) technology is a novel non-thermal processing,and is proved that retained the fresh-like sensory,nutritional,and physical properties of many liquid foods by avoidin...
INACTIVATION OF COMBINED TREATMENT OF HIGH-PRESSURE CARBON DIOXIDE AND HEAT ON POLYPHENOL OXIDASE IN
[会议论文] 作者：Niu Shuang,Li Wenhui,Liao Xiaojun,Hu Xiaosong,
来源：2009北京非热加工技术国际研讨会 年份：2009
Inactivation of polyphenoloxidase (PPO) in cloudy apple juice induced by High-Pressure Carbon Dioxide (HPCD) combined with heat treatment was investigated in this study.Residual activity (RA) of PPO d...
INFLUENCE OF PRESSURIZATION RATE AND INTENSIFIER SYSTEM ON THE INACTIVATION OF NATURAL MICROORGANISM
[会议论文] 作者：Wang Yongtao,Yi Jianyong,Dong Peng,Liao Xiaojun,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
High pressure processing(HPP)is applied in the food industry to inactivate spoilage and pathogenic microorganisms.The objective of this study was to examine the role of pressurization rate and intensi...
EFFECTS OF HIGH HYDROSTATIC PRESSURE ON NATURAL MICROORGANISMS AND RHEOLOGICAL CHARACTERISTICS OF MA
[会议论文] 作者：Liu Fengxia,Fu Shufang,Liao Xiaojun,Hu Xiaosong,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
The inactivation of natural microorganisms including the aerobic bacteria and the yeasts and moulds in mango pulp by high hydrostatic pressure (HHP) (300-600 MPa, 2.5-25 min) was studied.And rheologic...
INFLUENCE OF ELECTRIC FIELD STRENGTH AND PULSE RISE TIME ON THE QUALITY ATTRIBUTES OF FRESH APPLE JU
[会议论文] 作者：Li Jing,Liu Bingjing,Xiao Jianfu,Liao Xiaojun,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
Effects of high-intensity pulsed electric fields (HIPEF) process parameters including electric field strength (0-40 kV/cm) and pulse rise time (2 μs/200 ns) on enzymatic activity (polyphenoloxidase (P...
[会议论文] 作者：Zhang Liyun,Cao Xiamin,Li Jing,Liao Xiaojun,Hu Xiaosong,
来源：2009北京非热加工技术国际研讨会 年份：2009
...
[会议论文] 作者：Zhang Liyun,Cao Xiamin,Li Jing,Liao Xiaojun,Hu Xiaosong,
来源：2009北京非热加工技术国际研讨会 年份：2009
...
PASTEURIZATION EFFECTS OF HIGH HYDROSTATIC PRESSURE ON THE NATURAL MICROFLORA OF SOUR CHINESE CABBAG
[会议论文] 作者：Li Lin,Feng Lun,Chen Fang,Liao Xiaojun,Hu Xiaosong,
来源：2009北京非热加工技术国际研讨会 年份：2009
The effects of high hydrostatic pressure on the natural microflora of sour Chinese cabbage and its kinetic behavior during storage were investigated.Sour Chinese cabbages were treated at 200,400 and 6...
CHANGES OF POLYPHENOL OXIDASES,PECTIN METHYLESTERASE AND RELATED QUALITIES IN CLOUDY APPLE JUICE FRO
[会议论文] 作者：Xu Zenghui,Fang Yudan,Zhang Liyun,Yang Yingjie,Liao Xiaojun,
来源：2009北京非热加工技术国际研讨会 年份：2009
Changes of polyphenol oxidase (PPO),pectin methylesterase (PME) and related qualities in cloudy apple juice from apple slices treated by high pressure carbon dioxide (HPCD) were investigated in this s...
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