The functional properties of sugar
ثبت نشده
چکیده
منابع مشابه
Optimization of Lysozyme – Inulin Conjugation and Investigation on its Functional Properties
In recent years, several oconjugation protocols have been developed to improve the functional properties of the enzyme lysozyme. In this study, the optimum conditions of lysozyme – oxidized inulin conjugation and functional properties of the modified lysozyme were investigated. Initially, inulin (MW about 25 kDa) was oxidized by periodate to provide the reactive carbonyl groups to attach to am...
متن کاملاستخراج پکتین از تفاله چغندر قند وبررسی کاربرد آن در محصولات غذایی
Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar extraction, is a rich source of pectin. It was the purpose of this study to develop a procedure for the extraction of pectin from sugar-beet pulp and to improve the functional properties of this pectin for more potential uses. To extract pectin, ...
متن کاملاستخراج پکتین از تفاله چغندر قند وبررسی کاربرد آن در محصولات غذایی
Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar extraction, is a rich source of pectin. It was the purpose of this study to develop a procedure for the extraction of pectin from sugar-beet pulp and to improve the functional properties of this pectin for more potential uses. To extract pectin, ...
متن کاملIntroducing Fructose Syrup 55% as an Alternative to High Hydroxymethylfurfural (HMF) Products Such as Invert Sugar
Hydroxy Methyl Furfural (HMF) is a compound that is formed as a result of heat treatment and long storage of sugar products such as invert sugar and according to codex standards its limit in foods is 40 ppm. Fructose syrup 55% is a transparent liquid with a sweet taste and has no off-flavor and has similar sweetness and functional properties to sucrose. Various studies show that due to the prod...
متن کاملThe effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream
Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this ...
متن کاملEffect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera
Nowadays, in many developed societies, consumer health awareness towards the role of food in human health and nutrition has been considerably increased. Regarding the biological role of food components on human health, consumers are interested in consuming food products with an improved functionality. Non-dairy probiotic drinks are considered as functional foods. The purpose of this study is to...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
دوره شماره
صفحات -
تاریخ انتشار 2009