搜索结果: 1-15 共查到“食品科学技术 sucrose”相关记录22条 . 查询时间(0.12 秒)
Chronic fructose substitution for glucose or sucrose in food or beverages has little effect on fasting blood glucose, insulin, or triglycerides: a systematic review and meta-analysis
sugar replacement fructose glucose sucrose insulin triglycerides diabetes body weight
2018/11/15
Background: Conflicting evidence exists on the role of long-term fructose consumption on health. No systematic review has addressed the effect of isoenergetic fructose replacement of other sugars and ...
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...
Optimization of High Production of Fructooligosaccharides by Sucrose Fermentation of Bacillus subtilis Natto CCT 7712
Fructooligosaccharides Sucrose Fermentation
2016/6/2
Fructooligosaccharides (FOS) are fructose oligomers containing a glucose residue at the end of the chain and its production takes place by the action of fructosyltransferase in plants and micro-organi...
Biocatalytic Process for Production of α-Glucosylglycerol Using Sucrose Phosphorylase
glucosylglycerol sucrose phosphorylase transglucosylation glycerol Glycoin
2010/12/21
Glycosylglycerols are powerful osmolytes, produced by various plants, algae and bacteria
in adaptation to salt stress and drought. Among them, glucosylglycerol (2-O-a-D-glucopyranosyl-sn-glycerol; GG...
Effect of Sucrose on the Volatile Compounds Produced from Heated Glycine and Soybean Oil
glycine 2-pentylpyridine Maillard reaction
2009/7/7
A mixture of soybean oil and glycine was heated at different temperatures for different periods. The volatile compounds produced were extracted by solid phase microextraction (SPME) and then analyzed ...
Effect of Sucrose on Physical Properties of Alginate Dispersed Aqueous Systems
alginate water activity fraction of freezable water
2009/7/7
The effect of sucrose on water activity, the fraction of freezable water, and viscoelastic properties of alginate dispersed aqueous systems was investigated. Water activity and the fraction of freezab...
Effects of Sucrose Palmitic Acid Ester Coating on the 1-Aminocyclopropane-1-Carboxylate (ACC) Oxidase Activity in the Peel and Pulp of Ripening Banana Treated with Ethylene
Banana ripening sucrose palmitic acid ester
2009/7/7
Bananas were coated with 2% sucrose palmitic acid ester after treatment with 100 ppm ethylene for 12 h and stored at 20°C. The use of 2% sucrose palmitic acid ester coating significantly reduced weigh...
Freeze-Gelation of Sucrose or Trehalose Treated Soymilk
soymilk heating cooling freeze-gel
2009/6/17
To estimate the effects of two different kinds of sugar on soymilk freeze-gel, sucrose and trehalose, respectively, were added to raw untreated soymilk. Soymilk containing sugar was processed to form ...
Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21°C to -50°C
recrystallization ice crystal cryo-SEM
2009/6/10
The recrystallization of ice crystals in sucrose solution was investigated by cryo-SEM in a temperature range of -21°C to -50°C, including temperatures around Tg′. By using the technique of image anal...
Improvement of Fructanohydrolase Production in Aspergillus niger SL-09 by Sucrose Ester
Aspergillus niger fructanohydrolase sucrose ester optimization
2009/3/13
The influence of carbon sources, nitrogen sources, and the addition of sucrose ester on fructanohydrolase production was investigated. The enzyme production varied depending on the carbon source. Apar...
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 ...
Synthesis of Fructooligosaccharides from Sucrose Using Inulinase from Kluyveromyces marxianus
Kluyveromyces marxianus fructooligosaccharides inulinase
2009/3/3
Fructooligosaccharides (FOS) from sucrose, new alternative sweeteners with functional properties, also called soluble fibers, have a number of desirable characteristics such as low calories, no cariog...
Change in Taste Sensitivity to Sucrose Due to Physical Fatigue
physical fatigue taste sweet threshold sucrose
2010/3/5
Many athletes experience a change in taste sensitivity due to physical fatigue. Nutrition is an important factor during training and recovery. Previous reports have described the ideal alimentation fo...
Enhancing the Thermal Stability of Sucrose Phosphorylase from Streptococcus mutans by Random Mutagenesis
sucrose phosphorylase Streptococcus mutans random mutagenesis thermostable enzyme
2008/4/20
The thermal stability of sucrose phosphorylase (EC 2.4.1.7) from Streptococcus mutans was enhanced using random and site-directed mutageneses. Random mutagenesis studies revealed that eight single ami...
Synthesis of Thermo- and Acid-stable Novel Oligosaccharides by Using Dextransucrase with High Concentration of Sucrose
dextransucrase levansucrase thermo-stable acid-stable oligosaccharides
2008/4/19
A method is presented for synthesizing thermo-, acid-stable glucooligosaccharides (TASOG) from sucrose (2.5-4 M) using a dextransucrase prepared from Leuconostoc mesenteroides B-512FMCM. The degree of...