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通过血处理增强非粉多糖和蛋白质合物质的增强性质:一篇综述

Shahriyar Sahraeian1, Ali Rashidinejad2, Mehrdad Niakousari1

  • 1Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.

International journal of biological macromolecules
|August 5, 2023
PubMed
概括

冷等离子技术提供了一种无毒的方法来修改食品合物,增强其性能和应用. 本综述探讨了冷血治疗如何改变非粉合物以改善食品质量.

关键词:
化学变化 化学变化冰冷的等离子体是什么?食品配方 食品配方 食品配方合化合物 合化合物 合化合物蛋白质 蛋白质 蛋白质结构变化 结构变化

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Colloids03:22

Colloids

Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...