埃及秋葵果物理化学特性的研究食品科学专业论文.docxVIP

Ab Abstract - - PAGE VI - polysaccharides, but it was the lowest in moisture, ash, phosphor and vitamin C. Variety M had the highest value of vitamin B3, B12, C, K, moisture, amino acids and protein but it was the lowest in fiber, lipid, magnesium and polysacchar ide. Variety D had the highest contents of magnesium, phosphor, fiber and fatty acids, and it was in the lowest protein, amino acids, carbohydrates, calcium, vitamin E, K, B1, B6 and total soluble sugars. Key words: Sun-dried okra, Variety, Physical properties, Chemical compositions, HPLC Con Contents Contents 摘 要 I Abstract II HYPERLINK \l _bookmark0 Chapter 1 Introduction 1 HYPERLINK \l _bookmark1 The background of the research 1 HYPERLINK \l _bookmark2 Okra production 2 HYPERLINK \l _bookmark3 1.2.1World scenario 2 HYPERLINK \l _bookmark4 1.2.2 Egyptian scenario 3 HYPERLINK \l _bookmark5 Characteristics of okra 4 HYPERLINK \l _bookmark6 The nutrition values of Okra 5 HYPERLINK \l _bookmark7 Applications of okra 7 HYPERLINK \l _bookmark8 Functional application 7 HYPERLINK \l _bookmark9 Medicinal Applications 7 HYPERLINK \l _bookmark10 Health Benefits of Okra 8 HYPERLINK \l _bookmark11 Literature review 10 HYPERLINK \l _bookmark12 Chemical properties 10 HYPERLINK \l _bookmark13 Functional properties 12 HYPERLINK \l _bookmark14 Application in food and medicine 13 HYPERLINK \l _bookmark15 1.7 The content of this research 17 HYPERLINK \l _bookmark16 Chapter 2 Materials and Methods 18 HYPERLINK \l _bookmark17 Material 18 HYPERLINK \l _bookmark18 Collection of samples 18 HYPERLINK \l _bookmark19 Sample drying 18 HYPERLINK \l _bookmark20 Instruments 18 HYPERLINK \l _bookmark21 The determination of physical properties 19 HYPERLINK \l _bookmark22 Size and shape 19 HYPERLINK \l _bookmark23 Mass and density 20 HYPERLINK \l _bookmark24 The angle of response and coefficients of friction 20 HYPERLINK \l _bookmark25 The determination of chemical composition 22 HYPERLINK \l _bookmark26 The m