Optimization of HS-SPME Using Artificial Neural Network and Response Surface Methodology in Combination with Experimental Design for Determination of Volatile Components by Gas Chromatography-Mass Spectrometry in Korla Pear Juice
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DOI: 10.1007/s12161-018-1173-6
Abstract: In this study, the effects of five fibers on volatile compounds of Korla pear (Pyrus bretschneideri rehd) juice were studied. Four main extraction parameters of headspace solid-phase micro-extraction, namely, sample amount, extraction temperature, extraction time,… read more here.
Keywords: methodology; extraction; response surface; pear juice ... See more keywords
Color, bioactive compounds and morphological characteristics of encapsulated Asian pear juice powder during spray drying
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DOI: 10.1007/s13197-017-2708-3
Abstract: Encapsulated Asian pear juice powder was produced through spray drying using three maltodextrin levels (15, 20, and 25% w/v) and three inlet air temperatures (130, 150, and 170 °C). The impact of maltodextrin concentrations and inlet… read more here.
Keywords: juice powder; inlet air; encapsulated asian; pear juice ... See more keywords
Degradation of Patulin in Pear Juice and Apple Juice by Ascorbic Acid and the Combination of Ascorbic Acid and Ferrous Iron
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DOI: 10.3390/toxins14110737
Abstract: Patulin (PAT) is a toxic secondary metabolite produced by certain species of Penicillium sp. and Aspergillus sp. on apples and pears. In this study, we investigated the effects of ascorbic acid and the combination of… read more here.
Keywords: apple juice; ascorbic acid; pear juice; ferrous iron ... See more keywords