多种水合化合物在水果制品中的分类,技术功能性质和应用:简要的综述
Masud Alam1, Sawinder Kaur2, Basharat Nabi Dar3
1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
Journal of food science
|March 17, 2025
概括
水合物可以提高水果产品的质量和稳定性. 本综述涵盖了各种类型及其技术功能性质,以增强水果食品的质地,营养和感官吸引力.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
背景情况:
- 越来越多的消费者对更健康和可持续的食物选择的需求,需要改善以水果为基础的产品质量.
- 水合物是增强各种水果食品特性的重要成分.
研究的目的:
- 审查在水果产品中应用各种合物 (植物,藻类,动物,微生物,化学改性) 的最新进展.
- 综合评估类化合物的技术功能性质及其与水果成分的相互作用.
主要方法:
- 文献综述综合了最近关于水类化合物在水果泥,皮革,果汁和填充剂中的应用的发现.
- 对合体技术功能性质的分析:加厚,凝,封装,热稳定,协同抑制和合体稳定性.
- 检查合物糖相互作用及其对水果产品质量的影响.
主要成果:
- 水合物显著提高了水果产品的纹理稳定性,热性能和营养保留.
- 关键的技术功能性质,如加厚,凝和稳定对于产品质量至关重要.
- 了解类化合物与糖的相互作用,可以了解结合机制和整体产品属性.
结论:
- 水合物对提高水果制品的质量,稳定性和感官属性至关重要.
- 本综述为研究人员和行业专业人士提供了关于优化类化合物使用的指导,以提高产品开发和消费者接受度.
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