食品加工中多糖、淀粉、蛋白质、果胶和纤维的特性研究。
Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing.
作者信息
Qi Xin, Zhang Yanjun, Yu Hansong, Xie Jianhua
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
出版信息
Foods. 2023 Jan 5;12(2):249. doi: 10.3390/foods12020249.
Abstract
As food components, polysaccharides, starch, protein, pectin, and fibre are often used in the food industry due to their particular functional properties, as well as their efficient, safe, and green characteristics [...].
摘要
作为食品成分，多糖、淀粉、蛋白质、果胶和纤维因其特殊的功能特性以及高效、安全和绿色的特点，在食品工业中经常被使用[……]。
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