| ACKOWLEDGEMENTS | 第1-6页 |
| ABSTRACT | 第6-8页 |
| 摘要 | 第8-10页 |
| TABLE OF CONTENTS | 第10-14页 |
| LIST OF TABLES | 第14-16页 |
| LISTE OF FIGURES | 第16-17页 |
| ABBREVIATIONS | 第17-18页 |
| PART 1. INTRODUCTION | 第18-32页 |
| ·HISTORICAL BACK GROUND | 第18-21页 |
| ·PASSION FRUIT DISTRIBUTION IN CHINA | 第21-22页 |
| ·PASSION FRUIT MORPHOLOGY | 第22-23页 |
| ·PASSION FRUIT COMPOSITION | 第23-24页 |
| ·PASSION FRUIT USES | 第24-26页 |
| ·Food uses | 第24-25页 |
| ·Medicinal uses | 第25页 |
| ·Other uses | 第25-26页 |
| ·PASSION FRUIT PROCESSING | 第26-30页 |
| ·Juice extraction | 第26-28页 |
| ·Cloudy juice processing | 第28-29页 |
| ·Stability of fruit juice | 第29-30页 |
| ·CURRENT PROBLEM IN PROCESSING OF CLOUDY JUICE | 第30-31页 |
| ·RESEARCH OBJECTIVES | 第31页 |
| ·HYPOTHESIS OF THE STUDY | 第31-32页 |
| PART 2:MATERIALS AND METHODS | 第32-44页 |
| ·MATERIALS | 第32页 |
| ·Raw material and chemicals | 第32页 |
| ·Enzymes | 第32页 |
| ·METHODS | 第32-44页 |
| ·Juice extraction process | 第32页 |
| ·Enzymatic treatment | 第32-33页 |
| ·Juice yield | 第33页 |
| ·Viscosity | 第33页 |
| ·pH | 第33页 |
| ·Turbidity | 第33页 |
| ·Cloudiness | 第33-34页 |
| ·Moisture content | 第34页 |
| ·Total soluble solids | 第34页 |
| ·Protein content | 第34页 |
| ·Ash content | 第34-35页 |
| ·Iodimetric determination of Ascorbic acid (vitamin C) | 第35页 |
| ·Vitamins | 第35页 |
| ·Mineral content | 第35页 |
| ·Flavor compounds | 第35-36页 |
| ·Amino Acids content | 第36页 |
| ·Pectin and starch analysis | 第36页 |
| ·Total and reducing sugars | 第36-37页 |
| ·Titratable acidity | 第37页 |
| ·Total soluble phenolic compound | 第37页 |
| ·β carotene | 第37-38页 |
| ·Color | 第38页 |
| ·Particle size analysis | 第38页 |
| ·Cloudy passion fruit juice production | 第38-39页 |
| ·Stabilization of the cloudy passion fruit juice | 第39-40页 |
| ·Microbiological analysis | 第40-41页 |
| ·Determination of total plate count (TPC) | 第40-41页 |
| ·Determination of yeast and mold | 第41页 |
| ·Sensory evaluation | 第41页 |
| ·Experimental design and statistical analysis | 第41-44页 |
| PART 3:RESULTS AND DISCUSSION | 第44-77页 |
| ·The main composition of passion fruit pulp | 第44-46页 |
| ·Main flavor components of fresh passion fruit pulp | 第46-48页 |
| ·Amino acid composition of passion fruit pulp | 第48-49页 |
| ·Processing technology of cloudy passion fruit juice and influence of variable conditions on selected quality parameters | 第49-62页 |
| ·Determination of enzymatic hydrolysis parameters range | 第50-53页 |
| ·Response measurement | 第53-62页 |
| ·Juice yield, turbidity and viscosity | 第55页 |
| ·Statistical analysis | 第55-56页 |
| ·Effect of enzyme concentration, temperature, pH and time on yield #39 turbidity and viscosity of passion fruit juice | 第56-61页 |
| ·Optimization | 第61-62页 |
| ·Processing technology of cloudy passion fruit juice and its #45 behavior during the storage | 第62-68页 |
| ·Composition of cloudy passion fruit juice | 第62-63页 |
| ·Amino acid composition of cloudy passion fruit juice | 第63-64页 |
| ·Flavor components of cloudy passion fruit juice | 第64-66页 |
| ·Particle size distribution of the cloudy passion fruit juice | 第66-67页 |
| ·Effect of sterilization on color | 第67-68页 |
| ·Color preservation of cloudy passion fruit juice during #51 Sterilization | 第68页 |
| ·Effect of storage conditions on certain components and #51 quality parameters of cloudy passion fruit juice | 第68-72页 |
| ·Ascorbic acid, sugars evolution and color change of #51 cloudy passion fruit juice | 第68-70页 |
| ·Amino acids evolution of cloudy passion fruit juice during storage | 第70-72页 |
| ·Stabilization of cloudy passion fruit juice using different #55 Hydrocolloids | 第72-74页 |
| ·Microbiological analysis | 第74-76页 |
| ·Sensory evaluation | 第76-77页 |
| GENERAL CONCLUSION AND RECOMMENDATION | 第77-79页 |
| GENERAL CONCLUSION | 第77-78页 |
| RECOMMENDATION | 第78-79页 |
| REFERENCES | 第79-85页 |
| PAPERS PUBLISHED | 第85-86页 |
| ANNEXES | 第86-93页 |
