崔彦玲.菠菜的营养价值与食用方法[J].中国食物与营养, 2003, 9(2):57.
|
ZHU F, YANG X S, CAI Y Z, et al. Physicochemical Properties of Sweet Potato Starch [J]. Starch-Starke, 2011, 63(5):249-259. doi: 10.1002/star.v63.5
|
国家农副加工产品及白酒质量监督检验中心. 粉条GB/T 23587-2009 [S]. 北京: 中国标准出版社, 2009.
|
金茂国, 吴嘉根.粉丝生产用淀粉性质及其与粉丝品质关系的研究[J].无锡轻工大学学报(食品与生物技术), 1995, 14(4):307-312.
|
谭洪卓, 陈素芹, 谷文英.粉丝品质评价标准的补充建议[J].粮油加工, 2006(3):78-81, 84.
|
刘婷婷, 宋春春, 王大为.无矾马铃薯粉条的研究[J].食品工业科技, 2013, 34(21):262-265, 277.
|
WANG Man-jun, CHEN Cong-gui, SUN Gao-jun, et al. Effects of Curdlan on the Color, Syneresis, Cooking Qualities, and Textural Properties of Potato Starch Noodles [J]. Starch-Starke, 2010, 62(8):429-434. doi: 10.1002/star.201000007
|
PEDRO W E, MORRIS W M. Strawberry Polyphenol Oxidase:Extraction and Partial Characterization [J]. Journal of Food Science, 1990, 55(5):1320-1324. doi: 10.1111/jfds.1990.55.issue-5
|
CANO M P, ANCOS B D, LOBO G. Peroxidase and Polyphenol Oxidase Activities in Papaya During Postharvest Ripening and After Freezing/Thawing [J]. Journal of Food Science, 1995, 60(4):815-817. doi: 10.1111/jfds.1995.60.issue-4
|
COSETENG M Y, LEE C Y. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning [J]. Journal of Food Science, 1987, 52(4):985-989. doi: 10.1111/jfds.1987.52.issue-4
|
CHENG X F, ZHANG M, ADHIKARI B. The Inactivation Kinetics of Polyphenol Oxidase in Mushroom (Agaricus bisporus) During Thermal and Thermosonictreatments [J]. Ultrasonics Sonochemistry, 2013, 20(2):674-679. doi: 10.1016/j.ultsonch.2012.09.012
|
涂行浩, 郑华, 张弘, 等.高温短时蒸汽处理对玛咖黑芥子酶活性及品质的影响[J].中国农业科学, 2012, 45(21):4447-4456. doi: 10.3864/j.issn.0578-1752.2012.21.013
|
吴远远, 孟哲, 刘红云, 等.蔬菜漂烫过程对营养性成分保持的影响[J].理化检验-化学分册, 2008, 44(4):366-368.
|
高海生.蔬菜加工中营养素损失及产品变色问题分析[J].农业工程学报, 2001, 17(1):110-113.
|
魏宝峰, 赵世匡, 黄捷.叶绿素的化学变化机理及其绿色保护途径[J].大连轻工业学院学报, 1994, 13(3):49-54.
|
GARTI N, SLAVIN Y, ASERIN A. Portulaca Oleracea Gum and Casein Interactions and Emulsions Stability [J]. Food Hydrocolloids, 1999, 13(2):127-138. doi: 10.1016/S0268-005X(98)00077-0
|
CHARUTIGON C, JITPUPAKDREE J, NAMSREE P, et al. Effects of Processing Conditions and the Use of Modified Starch and Monoglyceride on Some Properties of Extruded Rice Vermicelli [J]. LWT-Food Science and Technology, 2008, 41(4):642-651. doi: 10.1016/j.lwt.2007.04.009
|
谭洪卓, 陈素芹, 谷文英.粉丝品质评价标准的补充建议[J].粮油加工与食品机械, 2006(3):78-81, 84.
|
蒋雅茜. 米糠膳食纤维对大米淀粉理化特性的影响[D]. 株州: 中南林业科技大学, 2014.
|
李云飞, 殷涌光, 徐树来, 等.食品物性学[M].北京:中国轻工业出版社, 2009.
|