添加了普通淀粉和高直链淀粉的桃浆的流变性、功能特性和稳定性

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-04-12 DOI:10.1080/19476337.2024.2333900

Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez

引用次数: 0

摘要

质构改良食品已成为市场上日益增长的趋势，而逆向降解淀粉可增强食品的流变特性。这项研究评估了在淀粉中添加 10%（重量比）的普通淀粉对食品流变性能的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

Texture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.