| 可供开发食品添加剂(Ⅶ)脱臭红萝卜色素及其抗氧化作用 |
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| 引用本文： | 凌关庭. 可供开发食品添加剂(Ⅶ)脱臭红萝卜色素及其抗氧化作用[J]. 粮食与油脂, 2003, 0(4): 48-50 |
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| 作者姓名： | 凌关庭 |
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| 作者单位： | 上海市食品工业研究所,上海,200052 |
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| 摘 要： | 用普通方法生产的红萝卜色素,有较强(?)渍菜臭味,致使用受到一定限制;现经特殊方法 控制,可得脱臭制品。同时介绍生产原料、花色素苷组成、应用特性和抗氧化作用等。
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| 关 键 词： | 天然食用色素 脱臭红萝卜色素 萝卜红 |
| 文章编号： | 1008-9578(2003)04-0048-03 |
| 修稿时间： | 2003-02-24 |
Exploitable Food Additives(Ⅶ): Deodorized red radish color and its antioxidant effect |
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| Ling Guanting. Exploitable Food Additives(Ⅶ): Deodorized red radish color and its antioxidant effect[J]. Cereals & Oils, 2003, 0(4): 48-50 |
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| Authors: | Ling Guanting |
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| Abstract: | The general red radish color had a stronger smell of pickles, restricted il to a good uses, Now, treated with a spaeial purified technigues, may be obtain the deodorized products. In this paper, also recommended the raw material, anthocyanin contents, the properties of application and antioxidant effect. |
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| Keywords: | natural food color deodorized red radish color radish red |
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