SQUASH

作品数：26被引量：38H指数：5
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相关领域：农业科学更多>>
相关作者：陈果尉询楷程良伦代西梅杨旭更多>>
相关机构：浙江大学北京航空工程技术研究中心南京航空航天大学广东工业大学更多>>
相关期刊：《Horticulture Research》《Progress in Natural Science:Materials International》《Journal of Computer and Communications》《Journal of Life Sciences》更多>>
相关基金：国家自然科学基金国家科技重大专项广东省科技计划工业攻关项目河南省自然科学基金更多>>
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Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash--Part 2. Changes in Firmness, Histological Structure and Pectic Substances during Soaking in Pectin Extractants
《Journal of Food Science and Engineering》2014年第5期228-235,共8页Kayoko Ishii Ai Teramoto Hiroko Kuwada Chihiro Nakazaki Yuri Jibu Mayumi Tabuchi Michiko Fuchigami 
The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kind...
关键词：Spaghetti squash PECTIN texture histological structure strand separation SOAKING pectin extractant. 
Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti SquashmPart 1. Changes in Pectic Substances during Cooking
《Journal of Food Science and Engineering》2014年第4期176-183,共8页Kayoko Ishii Ai Teramoto Hiroko Kuwada Chihiro Nakazaki Yuri Jibu Mayumi Tabuchi MichikoFuchigami 
The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pec...
关键词：Spaghetti squash pectin texture structure strand separation cooking. 
Effect of Steaming, Steam-Drying and Frying on the Provitamins A and Ascorbic Acid Contents of Squash （ Cucurbita Spp.）
《Journal of Food Science and Engineering》2013年第4期207-217,共11页Demasse Mawamba Adelaide Gouado Inocent Florian J. Schweigert Leng Marlyse Tchouanguep Mbiapo Felicite 
Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for...
关键词：Squashes STEAMING steam-drying FRYING provitamins A ascorbic acid 
Effects of 2,5-Norbornadiene （NBD） on Physiological and Biochemical Responses of Fresh-cut Winter Squash
《Journal of Food Science and Engineering》2013年第3期123-130,共8页Wenzhong Hu Aili Jiang Chen Chen Mixia Tian Chenghui Liu Jia Liu 
Ethylene is one of the most important plant hormones that regulate physiological responses, maturity and senescence of postharvest fruits and vegetables. The determination of its role in the wound-healing response of ...
关键词：2 5-Norbornadiene physiological and biochemical responses fresh-cut winter squash 
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