Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing (Unbekannt)
Freier Zugriff
- Neue Suche nach: Xie, Jianhua
- Neue Suche nach: Zhang, Yanjun
- Neue Suche nach: Yu, Hansong
2023
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ISBN:
- Buch / Elektronische Ressource
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Titel:Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
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Beteiligte:
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Verlag:
- Neue Suche nach: MDPI - Multidisciplinary Digital Publishing Institute
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Erscheinungsort:Basel
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Erscheinungsdatum:2023
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Format / Umfang:1 Online-Ressource (584 p.)
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ISBN:
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Medientyp:Buch
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Format:Elektronische Ressource
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Sprache:Unbekannt
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Schlagwörter:pre-gelatinization , particle size characteristics , soybean residue , splenocytes , preservation , blended dual protein , digestibility , structure , melanogenesis , immune modulation , frozen surimi , allergenicity , protein co-precipitates , gelling properties , packaging , in vitro digestion , thermal inactivation kinetics , pasting , polysaccharides , macronutrient absorption , γ-irradiation , okara , proteomics , ovomucoid , resistant starch , ultrasound , by-product , Pickering emulsion , complex particle , hyperlipidemia , Research & information: general , oxidative stress , cyanidin-3-O-glucoside , Holothuria leucospilota , starch , emulsifying properties , β-glucan , myofibrillar protein , protein blends , cellulose , tyrosinase , mulberry leaf polysaccharides , structure properties , antioxidant , B16F10 cells , degree of polymerization , setting , n/a , Chinese yam , apoptosis , synbiotics , fermentation behaviors , moderate enzymatic hydrolysis , anthocyanins , insoluble dietary fiber , flaxseed gum , denaturation , chitosan , body health , structural characterization , mechanism , RAW 264.7 macrophages , starch gel , thermal properties , prebiotic , co-precipitation dual protein , zein , pea fiber , surface hydrophobicity , antibacterial activity , colon health , food constituents , structural changes , quinoa protein , carrier , purslane polysaccharides , structural characteristics , Biochemistry , fermentation patterns , polysaccharide gums , hygroscopicity , kudzu , collagen peptide , ultrasounic-assisted extraction , hemp protein isolate , selenylation , Bifidobacterium pseudolongum , inclusion complex , miscible system , stabilizer , polysaccharide , stable system , tapioca , biological activity , gut microbiota , zeta potential , edible packaging , fermentation in vitro , microstructure , purple corn cob , polyphenol oxidase , anthocyanin bioaccessibility , Biology, life sciences , toxicity , dual protein , gelatin , antioxidant activity , nuclear magnetic resonance hydrogen spectroscopy , autophagy , water migration , carboxymethyl chitosan , rheological properties , functional properties , betanin , industry-scale microfluidizer , rheology , pea , plant protein , anti-diabetic function , mass spectrometry , gut microbes , covalent binding , chemical interactions , (−)-epigallocatechin gallate , gelatinization , inflammatory bowel disease , hemicellulose , amino acid content , conformation , surimi , acrolein , IEC-6 cells , BET and GAB models , oxidation , retrogradation , type 2 diabetes , storage stability , fish sausage , polysaccharide-based materials , enzyme inhibitor , modification , pea protein , polymeric proanthocyanidin , superheated steam , structural properties , camelina cake polysaccharide , walnut protein isolates , dietary fiber , thermostability , molecular structure , pre-emulsion , hydrogen bonding
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