Effect of Enzymatic Peeling under Cold Conditions on Fruit Quality and Functional Component Contents of Citrus, and the Effect of the Temperature for Boiling Sterilization and the Concentration of Sugar Syrup on the Avoidance of Flesh Disintegration by Enzymatic Peeling during the Bottling Process-Reference-Cited by-同舟云学术

Effect of Enzymatic Peeling under Cold Conditions on Fruit Quality and Functional Component Contents of Citrus, and the Effect of the Temperature for Boiling Sterilization and the Concentration of Sugar Syrup on the Avoidance of Flesh Disintegration by Enzymatic Peeling during the Bottling Process

Published:2019 Issue:3 Volume:18 Page:305-312
ISSN:1347-2658
Container-title:Horticultural Research (Japan)
language:en
Short-container-title:Engeigaku kenkyuu

Author:

Sato Keiko¹,Kita Masayuki²,Noguchi Masaki³,Sugiura Minoru¹

Affiliation:

1. Institute of Fruit Tree and Tea Science, NARO

2. Western Region Agricultural Research Center, NARO

3. NARO

Publisher

Japanese Society for Horticultural Science

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/hrj/18/3/18_305/_pdf

Reference36 articles.

1. Bruemmer, J. H., A. W. Griffin and O. Onayemi. 1978. Sectioning grapefruit by enzyme digestion. Proceedings of the Florida State Horticultural Society 91: 112–114.

2. 本間清一・村田容常．2016．貯蔵法各論．p. 139–158．食品加工貯蔵学．東京化学同人．東京．

3. 池田清和・柴田克己．2007．3章　食品成分．p. 27–110．食べ物と健康1．化学同人．東京．

4. 株式会社マルハニチロ食品．2012．柑橘類の外皮および内皮の剥皮易化方法．特許公開2012-044984．

5. 株式会社三菱総合研究所．2011．平成22年度（財）中央果実生産出荷安定基金協会委託事業　果物の消費増進に関する調査・分析事業報告書，中央果実基金調査資料．214: 14.

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