搜索结果: 1-6 共查到“食品加工技术 fructose”相关记录6条 . 查询时间(0.033 秒)
“This is the most robust study showing there is a difference between high-fructose corn syrup and table sugar at human-relevant doses,” says biology professor Wayne Potts, senior author of a new study...
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
limonin organoleptical characteristics bitterness flavour texture
2014/7/10
We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructos...
针对国内结晶果糖生产中存在的问题，对果糖结晶工艺进行改进，并优化工艺参数。研究发现，向高果糖浆中加入表面活性剂Span 60，可使结晶果糖的变异系数降低51.5%，提高果糖晶体均匀性；在进行结晶前，用高效糖化酶降解低聚糖，可将果糖浆粘度降低26.2%。酶解最佳工艺条件为：酶解时间20h，强效糖化酶用量为600mg/kg，pH值4.0，酶解温度55℃。优化的果糖结晶工艺条件为：晶种添加量为2%，初始...
高压CO2—水混合体系水解菊粉制备果糖工艺（High Pressure CO2?—Water System for Inulin Hydrolysis to Produce Fructose）
菊粉 高压CO2—水混合体系 水解
2009/9/11
为了解决利用传统酸水解菊粉制备果糖工艺的缺点，采用高压CO2—水混合体系代替普通酸性水溶液，研究了菊粉在该体系中的水解情况，考察了CO2压力、反应温度和反应时间对菊粉水解制备果糖的影响。结果表明，菊粉的水解度随CO2压力的增大、反应时间的延长而增大，随反应温度的升高先增大而后下降。在反应压力为20?MPa、反应温度为70℃、反应时间为3h的条件下，菊粉的水解度达94.9％，说明菊粉在高压CO2—水...
Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
corn starch tapioca starch sugars gelatinisation
2014/3/7
The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry ...
Conversion from 1,5-Anhydro-D-Fructose into Functional Compound, Ascopyrone P by Heating
1,5-anhydro-D-fructose ascopyrone P antioxidant
2008/4/20
Radical scavenger activity of the heated, aqueous solution of 1,5-anhydro-D-fructose was higher than that of non-heated one. The reason was ascopyrone P, which had 500-fold stronger radical-scavenger ...