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在热处理过程中评估β-cyclodextrin对苦瓜提取物的感觉和物理化学特性的影响

Cam Thi Hong Tran1, Hui-Min David Wang2, Le Thi Hong Anh3

  • 1Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam.

Food chemistry
|September 10, 2023
PubMed
概括

β-cyclodextrin (β-CD) 增强了苦瓜提取物 (BGE) 的热稳定性,在热处理过程中保留了其有益的化合物和扣除性质. 这允许将BGE纳入各种食品中.

关键词:
苦瓜提取物 苦瓜提取物苦是一种苦.布朗宁反应是一种反应.萨波尼尼的使用方法热处理是一种热处理.这是一种β-cyclodextrin.

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