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食品与发酵工业  2020, Vol. 46 Issue (18): 264-271    DOI: 10.13995/j.cnki.11-1802/ts.023963
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板栗褐变控制方法研究现状
郭玉曦1, 陈雪峰1,2*, 龚频1
1(陕西科技大学 食品与生物工程学院,陕西 西安,710021)
2(陕西农产品加工技术研究院,陕西 西安,710021)
Advance in control methods in browning of chestnut kernel
GUO Yuxi1, CHEN Xuefeng1,2*, GONG Pin1
1(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi′an 710021, China)
2 (Shaanxi Research Institute of Agricultural Product Processing Technology, Xi′an 710021, China)
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摘要 板栗在我国栽培历史悠久,具有很高的食用和药用价值,但在贮藏和加工过程中,很容易发生褐变,从而大大降低其商品价值。该文对近十年国内外控制板栗褐变技术的方法进行归纳,总结了物理和化学方法的研究进展,并提出相关建议,以期为后续板栗的研究提供参考。
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郭玉曦
陈雪峰
龚频
关键词:  板栗  褐变机理  控制方法  研究进展  展望    
Abstract: Chinese chestnut has a long history of cultivation in China, and it has pretty high edible and medicinal value as well. However, browning easily occurs during storage and processing, which greatly reduces its commercial value. This paper summarizes the domestic and foreign methods for controlling browning of chestnut kernel in the past decade, sums up the research progress of physical and chemical methods, and puts forward relevant suggestions in order to provide references for subsequent research of chestnut kernel.
Key words:  chestnut kernel    browning mechanism    control methods    research progress    prospect
收稿日期:  2020-03-16      修回日期:  2020-05-11                发布日期:  2020-10-23      期的出版日期:  2020-09-25
作者简介:  硕士研究生(陈雪峰教授为通讯作者,E-mail:chenxf@sust.edu.cn)
引用本文:    
郭玉曦,陈雪峰,龚频. 板栗褐变控制方法研究现状[J]. 食品与发酵工业, 2020, 46(18): 264-271.
GUO Yuxi,CHEN Xuefeng,GONG Pin. Advance in control methods in browning of chestnut kernel[J]. Food and Fermentation Industries, 2020, 46(18): 264-271.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023963  或          http://sf1970.cnif.cn/CN/Y2020/V46/I18/264
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