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Updated: Jul 25, 2026

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结构和形态表征技术,以定义来自不同甘成熟阶段的非离心原始甘糖样式

Silvia Raquel Bettani1, Maria Teresa Mendes Ribeiro Borges2, Tatiana Santana Ribeiro3

  • 1Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, 13635-900, Pirassununga, São Paulo, Brazil; Laboratório de Análises e Simulação Tecnológica (LAST), Departamento de Tecnologia Agroindustrial e Socioeconomia Rural (DTAiSeR-Ar), Universidade Federal de São Carlos - Centro de Ciências Agrárias (UFSCar-CCA), P.O. Box 153, 13600-970 Araras, São Paulo, Brazil.

Food chemistry
|June 11, 2025
PubMed
概括

甘汁的糖指数 (SI) 预测了非离心原始甘糖 (NRCS) 的质量. 较低的SI值表示较少的晶体,成型糖,突出成熟度.

关键词:
(1) H NMR 的时间.棕糖是一种棕糖.格里 格里 格里 格里 格里在NCS上,NCS是NCS.这就是SEM SEM.甘汁是一种糖果汁.XRD XRD 在线观看

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