[HTML][HTML] Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia
C Panyayong, K Srikaeo - Food Hydrocolloids for Health, 2023 - Elsevier
This research aimed to develop banana inflorescence purees and the recipes suitable for
individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum …
individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum …
Effect of pectin oligosaccharide on quality control of quick-frozen pumpkin puree
W Li, H Wang, DL Yang, J Liu, J Wu… - International Journal of …, 2022 - academic.oup.com
In this work, pectin oligosaccharide (POS) was prepared by an enzymatic method and was
used to protect pumpkin puree during frozen storage. The changes in structure and …
used to protect pumpkin puree during frozen storage. The changes in structure and …
Effect of cryoprotectant on the quality of quick-frozen pumpkin puree and its mechanism
D YANG, Y SHI, J WU, Y GE, X LI, S WANG - Food and Machinery, 2023 - ifoodmm.cn
In order to evaluate the effect of novel cryoprotectants composed of pectin, collagen peptide
and trehalose on the quality of quick-frozen pumpkin puree and relative mechanism, the …
and trehalose on the quality of quick-frozen pumpkin puree and relative mechanism, the …
[PDF][PDF] Food Hydrocolloids for Health
C Panyayong, K Srikaeo - qadata.psru.ac.th
abstract This research aimed to develop banana inflorescence purees and the recipes
suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; …
suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; …
[PDF][PDF] 抗冻剂对速冻南瓜泥品质影响及其机理探究
杨丹璐， 施依， 吴金鸿， 葛宇， **向红， 汪少芸 - 食品与机械, 2020 - img78.chem17.com
为研究果胶, 胶原肽及海藻糖组成的新型复配抗冻剂对速冻南瓜泥品质的影响并探究其机理,
以析水率, 粒径, Zeta 电位值表征产品稳定性, 采用质构特性, 色度, 可溶性固形物含量评价产品 …
以析水率, 粒径, Zeta 电位值表征产品稳定性, 采用质构特性, 色度, 可溶性固形物含量评价产品 …