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- NANAYAMA Kazuko
- National Food Research Institute
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- ISOBE Seiichiro
- National Food Research Institute
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- OZAKI Kana
- Nakamura Gakuen University
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- MIYAGI Kazuna
- Nakamura Gakuen University
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- SUMI Hidekazu
- National Agricultural Research Center for Kyushu Okinawa Region
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- TOUME Yoshihiro
- Okinawa Prefectural Agricultural Cooperatives
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- MORINE Saeko
- Okinawa Prefectural Agricultural Cooperatives
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- OHTA Hideaki
- Nakamura Gakuen University
この論文をさがす
抄録
Certain qualitative properties of Citrus depressa juice extracted by belt-press, centrifugal, and screw-press extractors were investigated to evaluate the methods for extracting Citrus depressa juice currently used in Japan. Among the three methods, juice yield was highest with screw-pressing. The migration rate of polymethoxyflavonoids (PMF) to the juice was also highest with screw-pressing. Screw-pressed juice had different physicochemical properties from the other two types of juices, and it was evaluated as being unsuitable for drinking following a sensory test. Citrus depressa juice processed by belt-press and centrifugal extractors had lower juice yield and a lower migration rate of PMF. Citrus depressa juice processed by centrifugal extractors was evaluated by a sensory test as being the best of the three types of juices for drinking. PMF and vitamin C found in Citrus depressa juice were largely retained during filtering, sterilizing, and bottling after being extracted with these three methods.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 13 (4), 281-285, 2007
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204454322432
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- NII論文ID
- 10019972630
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- NII書誌ID
- AA11320122
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- COI
- 1:CAS:528:DC%2BD1cXitVGmsb0%3D
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可