• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

The Influence of Storage on the Antiscurvy Value of Fruits and Vegetable Juices.

作者信息

Delf E M

机构信息

The Dept. of Experimental Pathology, Lister Institute, the Dept. of Physiology, University College, and the Dept. of Botany, Westfield College.

出版信息

Biochem J. 1925;19(1):141-52. doi: 10.1042/bj0190141.

DOI:10.1042/bj0190141
PMID:16743464
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1259561/
Abstract
摘要

相似文献

1
The Influence of Storage on the Antiscurvy Value of Fruits and Vegetable Juices.储存对果蔬汁抗坏血病价值的影响。
Biochem J. 1925;19(1):141-52. doi: 10.1042/bj0190141.
2
Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.果汁调配——一种利用未充分利用的水果、蔬菜和香料的方法：综述。
Crit Rev Food Sci Nutr. 2011 Jul;51(6):563-70. doi: 10.1080/10408391003710654.
3
[Comparative characteristics of the isotopic D/H composition and antioxidant activity of freshly squeezed juices from fruits and vegetables grown in different geographical regions].[不同地理区域种植的水果和蔬菜鲜榨果汁的同位素D/H组成及抗氧化活性的比较特征]
Vopr Pitan. 2015;84(4):89-96.
4
Influence of antioxidant rich fresh vegetable juices on starch induced postprandial hyperglycemia in rats.抗氧化丰富的新鲜蔬菜汁对大鼠淀粉诱导的餐后高血糖的影响。
Food Funct. 2011 Sep;2(9):521-8. doi: 10.1039/c1fo10093a. Epub 2011 Aug 26.
5
Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices.菊粉对植物乳杆菌在储存和体外消化过程中的活力以及蔬菜发酵汁成分参数的影响。
Plant Foods Hum Nutr. 2017 Jun;72(2):161-167. doi: 10.1007/s11130-017-0601-x.
6
Dynamics of nitrate and nitrite content during storage of home-made and small-scale industrially produced raw vegetable juices and their dietary intake.自制和小规模工业生产的生蔬菜汁在储存过程中硝酸盐和亚硝酸盐含量的变化及其膳食摄入量。
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 Apr;27(4):487-95. doi: 10.1080/19440040903439796.
7
Spray drying of fruit and vegetable juices--a review.喷雾干燥果蔬汁——综述。
Crit Rev Food Sci Nutr. 2015;55(5):701-19. doi: 10.1080/10408398.2012.672939.
8
Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp.部分即食叶类蔬菜、芽菜和未经巴氏消毒的新鲜果蔬汁的微生物质量，包括克罗诺杆菌属的存在情况。
Food Microbiol. 2017 Aug;65:221-230. doi: 10.1016/j.fm.2017.03.005. Epub 2017 Mar 14.
9
Fruits and vegetables protect against the genotoxicity of heterocyclic aromatic amines activated by human xenobiotic-metabolizing enzymes expressed in immortal mammalian cells.水果和蔬菜可预防杂环胺类物质的遗传毒性，这些物质可被表达于永生化哺乳动物细胞中的人类异源生物转化酶所激活。
Mutat Res. 2010 Dec 21;703(2):90-8. doi: 10.1016/j.mrgentox.2010.08.007. Epub 2010 Aug 14.
10
Relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with carrot puree.添加胡萝卜泥的蔬菜汁流变学特性与吞咽特性之间的关系。
Biosci Biotechnol Biochem. 2012;76(3):429-35. doi: 10.1271/bbb.110576.

引用本文的文献

1
Public Health Aspects of Frozen Foods.冷冻食品的公共卫生问题
Am J Public Health Nations Health. 1932 Jun;22(6):601-11. doi: 10.2105/ajph.22.6.601.
2
FOOD AND DRUGS.食品与药品。
Am J Public Health (N Y). 1926 Mar;16(3):327-31. doi: 10.2105/ajph.16.3.327.
3
The preservation of the antiscorbutic vitamin in lemon juice.柠檬汁中抗坏血病维生素的保存。
Biochem J. 1930;24(1):37-50. doi: 10.1042/bj0240037.

本文引用的文献

1
A Note on the Conservation of the Potency of Concentrated Antiscorbutic Preparations.关于浓缩抗坏血病制剂效力保存的说明。
Biochem J. 1923;17(3):416-7. doi: 10.1042/bj0170416.
2
Determination of the Minimum Doses of some fresh Citrus Fruit Juices which will protect a Guinea-Pig from Scurvy, together with some Observations on the Preservation of such Juices.某些新鲜柑橘类果汁预防豚鼠坏血病的最小剂量测定及此类果汁保存的一些观察
Biochem J. 1921;15(1):83-103. doi: 10.1042/bj0150083.
3
Oxidising Enzymes. IV. The Distribution of Oxidising Enzymes among the Higher Plants.氧化酶。IV. 高等植物中氧化酶的分布
Biochem J. 1921;15(1):107-12. doi: 10.1042/bj0150107.
4
Effect of Heat on the Anti-Scorbutic Accessory Factor of Vegetable and Fruit Juices.热对蔬菜汁和果汁抗坏血病辅助因子的影响。
Biochem J. 1920 Apr;14(2):211-28. doi: 10.1042/bj0140211.
5
The Anti-Scorbutic Value of Cow's Milk.牛奶的抗坏血病价值。
Biochem J. 1918;12(1-2):131-53. doi: 10.1042/bj0120131.
6
The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage: with an appendix by F. M. Tozer, On the Histological Diagnosis of Experimental Scurvy.卷心菜的抗坏血病价值。一、生卷心菜和加热后卷心菜的抗坏血病及促进生长特性：附F.M.托泽撰写的附录，关于实验性坏血病的组织学诊断
Biochem J. 1918;12(4):416-47. doi: 10.1042/bj0120416.