搜索结果: 1-6 共查到“食品加工技术 polysaccharides”相关记录6条 . 查询时间(0.087 秒)
Improving Microwave Heating using Polysaccharides as Thickeners
polysaccharides salt starch carrageenan sauces
2014/3/10
The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and &kappa-carrageenan and native and modified starches were used as ...
Healthy Polysaccharides The Next Chapter in Food Products
beneficial polysaccharides health nutraceuticals
2009/3/10
New lifestyles of modern countries have contributed to the appearance of chronic diseases such as obesity or cardiovascular diseases, which are mainly due to bad eating habits. Solutions can be found ...
Optimization of Microwave-assisted Extraction of Polysaccharides from the Fruiting Body of Mushrooms
microwave irradiation polysaccharides mushroom
2008/4/20
Microwave irradiation in the presence of water was applied for extraction of polysaccharides from the fruiting body of Hericium erinaceum, a mushroom called Yamabushitake. In this study, the effects o...
Studies on the Fine Structure and Functional Role of Plant Cell-wall Polysaccharides
xyloglucan feruloylated glucuronoarabinoxylan ferulic acid xyloglucanase
2008/4/19
This paper describes our studies on the fine structures and functions of the important hemicellulose, xyloglucan and glucuronoarabinoxylan, of the primary cell-walls of all higher plants. Xyloglucan: ...
Study on Structures, Physical Properties, and Functions of Various Polysaccharides
succinoglycan xyloglucan chitin β-1 3-glucan amylopectin
2008/4/20
There are many kinds of polysaccharides composed of glucose, mannose, galactose, xylose, arabinose, glucosamine and so on. It is not so easy to follow their functions; however, it is possible to sugge...
The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream
glass transition ice cream stabilizers thermomechanical analysis
2008/3/17
The objective of this study was to describe further the mechanism by which polysaccharide stabilizers contribute to stability of frozen dairy desserts. The influence of stabilizers on the thermal prop...