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开发高耐性粉含量和优质的米面:一种使用改性米粉和纤维的方法

Xue Gong1, Jiaxin Li1, Zhigang Liu2

  • 1Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.

International journal of biological macromolecules
|June 2, 2024
PubMed
概括

在高抗性粉 (RS) 米面中添加皮粉 (PHP) 和皮粉 (PP) 改善了质地,并显著降低了估计的葡萄糖指数 (eGI),创造了更健康的面条选择.

关键词:
可食用的质量质量.这种植物叫Psyllium.米面 面条 面条 面条

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Fiber Reinforced Concrete01:22

Fiber Reinforced Concrete

Fiber-reinforced concrete significantly enhances the structural and nonstructural properties of traditional concrete by incorporating fibers like steel, glass, and polymers. These fibers, varying from natural ones such as sisal and cellulose to manufactured ones like polypropylene and Kevlar, are mixed into hydraulic cement with aggregates. Steel fibers, often preferred for their robustness, contribute to improved ductility, toughness, and post-cracking performance. The concrete is classified...