- Interaction of a Food-Grade Cationic Surfactant (Lauric Arginate) with Food-Grade Biopolymers (Pectin, Carrageenan, Xanthan, Alginate, Dextran, and Chitosan)
[作者:BONNAUD MARIEANGE; WEISS JOCHEN; MCCLEMENTS DAVID J,期刊:Journal of Agricultural and Food Chemistry, 页码:9770-9777 , 文章类型: Article,,卷期:2010年58-17]
- Lauric arginate (LAE) is a food-grade cationic surfactant that is a highly potent antimicrobial active against a wide range of food pathogens and spoilage organisms. In compositionally complex environments, the antimicro...
- Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley
[作者:EMAMI SHAHRAM; MEDA VENKATESH; PICKARD MARK D; TYLER ROBERT T,期刊:Journal of Agricultural and Food Chemistry, 页码:9793-9799 , 文章类型: Article,,卷期:2010年58-17]
- This study determined the effect of micronization (high intensity infrared heating) on the concentrations of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in normal barley (NB...
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