WANG Hai-yan,WANG Li-chun,TIAN Guo-kui,et al.Affecting Factors for Browning and Response Measures During Potato Processing[J].HEILONGJIANG AGRICULTURAL SCIENCES,2014,(11):121-123.
马铃薯加工中褐变的影响因素及其应对措施
- Title:
- Affecting Factors for Browning and Response Measures During Potato Processing
- 文章编号:
- 1002-2767(2014)11-0121-03
- Keywords:
- potato; enzymatic browning; nonenzymatic browning; influence factors
- 分类号:
- S632
- 文献标志码:
- A
- 摘要:
- 随着马铃薯加工技术的不断改进，马铃薯食用、保健以及加工的价值越来越受到人们的重视，为了解决马铃薯在加工过程中一直受到褐变的困扰，避免其影响马铃薯加工产品的品质，从而降低马铃薯经济价值，对加工产品产生褐变现象的原因进行了总结。
- Abstract:
- With the development of processing technology of potato,the food,health care and manufacturing value of food have been paid more and more attention.In order to solve the browning of potato during processing,avoid the effect on the quality of potato products and reduce the economic value,the browning of the processed products produced was summarized,which was very significant for the development of potato processing industry.
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备注/Memo
收稿日期：2014-06-11
第一作者简介：王海艳（1986-），女，黑龙江省齐齐哈尔市克山县人，硕士，助理研究员，从事马铃薯遗传育种及组织培养研究。E-mail：shuangyu_1986@126.com。